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CELERIAC PUREE

Peel the celeriac heads, rub with lemon to avoid them turning black. Wash with lemon- water. Slice. Weigh. Add 4 1/2 oz potatoes per pound of celeriac. Put the celeriac and potatoes into 6 1/3 pints of boiling salted water into which you had mixed 2 tablespoons of flour and the juice of 1/2 lemon. Cook for 30 to 40 minutes, according to season, until the celeriac can be mashed with a fork. Drain, put through a vegetable mill. Moisten with milk or dry by heating until right consistency. Add pepper, nutmeg and butter.
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3 large celeriac heads
2 1/4 lbs potatoes
3 1/2 oz butter
2 lemons
flour, milk
salt, pepper, nutmeg
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20
mn
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40
mn
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This delicious purŽe is served with all roasts and particularly game.
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Ile-de-France
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Vegetables
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C™te-R™tie
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