Subject: Pureed Potatoes and Celeriac
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 25 2002 - 06:45:24 EDT
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FOOD FUNNY
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Thanks to our favorite Last Morsel editor Barbara Forsythe for sending
us this one:
Red walks into a store. Curious about a shiny object, she asks, "What
is that?"
The store clerk responds, "It's a thermos."
Red then asks, "What does it do?"
The clerk says, "It keeps hot things hot and cold things cold."
So she buys one. The next day, she brings it to work with her. Her
boss asks, "What is that shiny object?"
She replies "It's a thermos."
He asks, "What does it do?"
She says, "It keeps hot things hot and cold things cold."
He then asks, "What do you have in there?"
"Two cups of coffee and a popsicle."
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TODAY'S RECIPE
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Celeriac, also known as celery root, it a rather ugly, round, knobby
thing and is actually the root of a special type of celery grown for
its root. It lends a lovely celery flavor to this dish without all
the strings that regular celery would contribute.
Pureed Potatoes and Celeriac
1 1/2 lbs (675 g) baking potatoes, peeled and coarsely
chopped
1 lb (450 g) celeriac (celery root), peeled and coarsely
chopped
1/2 cup (125 ml) milk or cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
Chopped fresh chives or parsley for garnish
Boil the potatoes and celeriac in salted water until tender, about 20
minutes. Drain and mash with a fork or potato masher, or force
through a food mill. Stir in the milk, butter, salt, and pepper.
Garnish with chopped fresh herbs. Serves 4 to 6.
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