Recipe
PUREE OF CELERY ROOT
Ingredients
- 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
Preparation
-
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.
main ingredients:
type of recipe:
vegetable
type of dish:
side-dish
cuisine:
Spain
specific recipes:
restaurant
dietary considerations:
vegetarian
Type of meal:
dinner
-
Daniel boulud short ribs braised in red wine with celery duo
Seves 8 | 2 hours 30 minutes
-
Provencale salt cod and potato puree
Serves: 6 | 40 minutes
-
Creamy cauliflower purée
serves: 4 | 15 minutes
-
Celery root and fennel slaw with green apple and manchego
Serves 4 | 5 minutes
In the kitchen. Happening Now
The latest
