Celery Root Puree

2 Lbs. Parsnips, peeled, rough chop

1 Lb. Russet potatoes, peeled, rough chop

10 Lbs. Celery root, peeled, rough chop

1 Bunch Chives, minced

2 Lbs. Plugra, cold, cubed

2 Cups Milk, heated

Salt and pepper to taste

Place root vegetables in a pot with cold water to cover. Add salt. Bring to a boil uncovered. Turn down to a simmer. Cook until tender. Drain. Place in a perforated pan. Dry in convection oven at least 350 degrees for 10 minutes. Foodmill all vegetables with chilled butter. Fold in just enough hot milk to bring it to the proper consistency. Add chives, salt and pepper. Have two more people taste it before you pan it up.


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