Puree of celery root

  • Time cooking time: 20 to 25 minutes
  • Yield


    Serves: 6

    1 1/2 pounds potatoes
    3/4 pound celery root
    salt to taste
    4 tablespoons butter
    1/8 teaspoon grated nutmeg
    1 cup hot milk


    Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
    Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
    Puree through food mill. Whip in butter, nutmeg and hot milk.
    Serve hot.
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