Celery Root Puree

Recipe Ingredients

4 cups	948ml	Whole milk
4 cups	948ml	Water
2 tablespoons	30ml	Coarse sea salt
2 lbs	908g / 32oz	Celery root - peeled, and
		Cut into 8 pieces
1 lb	454g / 16oz	Yukon Gold potatoes - peeled, and
		Cut in half
6 tablespoons	90ml	Unsalted butter - softened
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Place the milk, water, salt, celery root and potatoes in a saucepan; bring to a boil. Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan.

Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.

This recipe yields 8 servings.

Per serving: 182 calories, 22g carbohydrates, 4g protein, 10g fat, 27mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-10-2000

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