Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bn Celery (abt 1 3/4 lb ea) Into large chunks
1/2 c Chicken stock (approx) 1/2 c Heavy cream
5 tb Butter 1/2 ts Salt
5 Baking potatoes (8oz ea) 1/4 ts Pepper
-peeled and cut 1 pn Grated nutmeg

Remove the tough outer celery ribs and reserve them for another use.
Rinse the hearts well and dry them. Cut off the root and «-inch off
the top; chop the rest of the celery into approx. 1-inch pieces,
including all of the leaves. (You should have about 4 cups.)

In a large frying pan, combine the celery, stock, and 1 tbs of the
butter. Cover and simmer over low heat until the celery is tender,
about 30 minutes. Uncover and cook about 5 minutes longer to
evaporate the liquid. Remove from the heat and let cool slightly.

Meanwhile, in a large saucepan, cook the potatoes in boiling salted
water until tender, about 20 minutes. Drain.

In a food processor, pulse the celery until smooth. If the pur?e is
thin and watery, return it to the heat and reduce until thickened.
(You should have about 1 cup celery puree. By itself this would make
a good sauce for poached chicken or fish.)

In a large mixing bowl, combine the potatoes, 4 tbs. butter, the
cream, salt, pepper, and nutmeg. With a potato masher or whisk, mash
the potatoes until fairly smooth. Stir in the celery pur?e. Taste for
seasoning and add salt and pepper as needed.

Fine Cooking October-November 1995
Submitted By DIANE LAZARUS On 09-29-95

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