Wolfgang Puck's Celery Root Puree

Course : Vegetables
Serves: 4
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1 medium celery root -- (about 1-1/2 pounds) peeled, trimmed and cut into 1 inch cubes
1 small baking potatoes -- (about 4 ounces) pelled and cut into 1 inch cubes, up to 2
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon freshly ground white pepper

Preparation / Directions:

1. Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of cream is absorbed, about 10 minutes. 2. Remove from the hear, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed. Makes about 2 1/2 cups


Nutritional Information:

195 Calories (kcal); 17g Total Fat; (75% calories from fat); 2g Protein; 10g Carbohydrate; 56mg Cholesterol; 574mg Sodium

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