Recipe courtesy of Sara Moulton
Yield:
5 1/2 cups
Level:
Easy

Ingredients

Directions

In a large saucepan combine the potatoes and enough salted cold water to cover them by 2 inches. Bring the water to a boil, and boil the potatoes, covered, for 4 minutes. Add the celery root, simmer the vegetables, covered, for 10 to 15 minutes, or until they are very tender, and drain them well. While the vegetables are still hot force them through a food mill fitted with the medium disk into a saucepan. Add the butter, milk, lemon juice, salt and pepper, and stir the puree well. (The puree may be made up to 1 day in advance and kept covered and chilled.) In a heavy saucepan reheat the puree over low heat, stirring constantly, until it is hot.;

IDEAS YOU'LL LOVE

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Roasted Root Vegetables

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Potato Salad

Recipe courtesy of Rachael Ray

Sweet Potato Souffle

Recipe courtesy of Weaver D's Delicious Fine Foods

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking