Title: Potato celery root puree
 Categories: Cooking, Live
      Yield: 1 Servings
 
 
        2 lb boiling potatoes, peeled --
  :          cut into 1"
  :          pieces
        1 lb celery root, peeled -- cut
  :          into 1" pieces
        5 TB unsalted butter -- cut into
  :          pieces
      1/2 c  milk
        2 ts fresh lemon juice
        1 ts salt -- or to taste
  :          freshly ground pepper to
  :          taste
  
  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.
  
  Yield: 5 1/2 cups