Pureed Potatoes and Celeriac

[Guest guest]

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) soy milk or water

4 Tbs (60 ml) vegan margarine or vegetable ghee (at a reduced amount)

Salt and freshly ground pepper to taste

Chopped fresh chives, dill 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 soy milk, magarine , salt, and pepper.

Garnish with chopped fresh herbs. Serves 4 to 6.

 

Bon appetit from the Chef at World Wide Recipes

 

Modified to be Vegan and GF by BL Olson