Recipe for Puree of Celeriac and Potato

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Yield:

Ingredients:

Amount	Ingredient
4 lb	Celeriac (knobby celery roots)
2 lb	Peeled potatoes
1 lb	Unsalted butter
1 tsp	Heavy cream

Instructions:

Instructions: Scrub the celeriac, and place it in a large saucepan. Cover with water, and cook until tender. Cool, then peel and puree in a food processor.

Boil the potatoes until tender, then mash or put them through a ricer. Mix the celeriac with the potatoes; add the butter and cream, and season highly. Serve hot.

Serves 24.

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