- 1 lb celeriac (celery root) peeled and cut into pieces
- 1/2 lb Yukon gold potatoes,peeled and cut int 1 in cubes
- 2 c each milk and vegetable stock
- 2 tsp sea salt
- Juice of 1/2 lemon
- 1/4 lb butter,softened
- Sea salt and black pepper to taste
In a large saucepan,combine celery root,potatoes,stock,milk,2 tsp salt and lemon juice.
Bring to a boil over high heat.
Reduce the heat to low and simmer,covered,15-25 min,until the vegetables are soft.
If needed, return vegetables to saucepan over lower heat to dry out slightly,shaking occasionally
Transfer mixture to food processor or blender.
Puree until creamy or to the desired texture.
Makes 4 servings