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. |
