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Celeriac and Potato/Leek Purée
Adapted from Cooking Light magazine

3 cups chopped leek
1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 pound celeriac (celery root), peeled and chopped (about 3 cups)
2 tablespoons butter
1/4 teaspoon salt

Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.

Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.

Serves 6.