*  Exported from  MasterCook II  *

                         POTATO CELERY ROOT PUREE

Recipe By     : COOKING LIVE SHOW #CL8726
Serving Size  : 1    Preparation Time :0:00
Categories    : Cooking Live

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boiling potatoes, peeled -- cut into 1" 
pieces
   1      pound         celery root, peeled -- cut into 1" pieces
   5      tablespoons   unsalted butter -- cut into pieces
     1/2  cup           milk
   2      teaspoons     fresh lemon juice
   1      teaspoon      salt -- or to taste
                        freshly ground pepper to taste


In a large saucepan combine the potatoes and enough salted cold 
water to cover them by 2 inches. Bring the water to a boil, and boil 
the potatoes, covered, for 4 minutes. Add the celery root, simmer the 

vegetables, covered, for 10 to 15 minutes, or until they are very 
tender, and drain them well. While the vegetables are still hot force 

them through a food mill fitted with the medium disk into a saucepan. 

Add the butter, milk, lemon juice, salt and pepper, and stir the 
puree 
well. (The puree may be made up to 1 day in advance and kept 
covered and chilled.) In a heavy saucepan reheat the puree over low 
heat, stirring constantly, until it is hot.

Yield: 5 1/2 cups

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