Puree of Celeriac And Potato

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1 ts Heavy cream
1 lb Unsalted butter
4 lb Celeriac; (knobby celery
2 lb Peeled potatoes

Original recipe makes 24 servings



Scrub the celeriac, and place it in a large saucepan. Cover with water, and cook until tender. Cool, then peel and puree in a food processor. Boil the potatoes until tender, then mash or put them through a ricer. Mix the celeriac with the potatoes; add the butter and cream, and season highly. Serve hot. Serves 24. Recipe Source: Martha Stewart Living - Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart

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