things to go with veal 006   Purée Celery Root

6-8 servings

Ingredients

1½ lbs potatoes
4 tablespoons butter
¾ pound firm knob celery
Salt to taste
1 cup milk
¼ teaspoon grated nutmeg, or to taste

Directions

Peel and quarter the potatoes and drop into a kettle or deep saucepan.
Peel the knob celery, removing and discarding all the brown exterior.
Rinse well and cut into large slices or cubes. Add to the potatoes.
Add water to cover and salt to taste and bring to the boil.

Simmer twenty to thirty minutes, or until vegetables are tender.
Meanwhile, bring the milk to the boil.
Put the potatoes and celery through a fine food mill or a potato ricer.
Add the butter and beat it in with a wooden spoon Add the nutmeg and gradually add the hot milk, beating with the spoon.
Serve immediately or place the dish in a basin of simmering water and keep warm.