Celery Root Puree

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1		Onion - finely chopped
2 lbs	908g / 32oz	Celery knob
1 lb	454g / 16oz	Boiling potato - peeled, diced (medium)
1/4 cup	59ml	Heavy cream - or more,
		Or 2 tbspns butter or more - to taste
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 4 tablespoons butter in a 4-quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.

While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.

Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6619 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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