Date: Tue, 14 Dec 93 12:50:46 EST
From: Je ne regrette rien (LOOMER@ECSUC.CTSTATEU.EDU)
From the New York Times Magazine for December 5, 1993.
WINTER VEGETABLE PUREE
3 C. celery root, trimmed, peeled and cut into 1/2-inch cubes
2 medium-size baking potatoes, peeled and cut into 1-inch cubes
2 medium-size turnips, peeled and cut into 1/2-inch cubes
4 medium-size leeks (white part only), washed well and cut crosswise into
1 Tbsp. salt, plus more to taste
Freshly ground pepper to taste
1. Place the celery root, potatoes, turnips and leeks in a large saucepan and
cover with cold water. Place over medium-high heat and bring to a boil.
Reduce heat and simmer until all of the vegetables are tender, about 30
2. Drain well and pass the vegetables through a ricer. Add salt and pepper to
taste. Divide among 4 plates and serve immediately.
Yield: Four servings.