Celeriac Purée

Ingredients

• celeriac
• salted water
• potatoes
• butter
• milk
• butter

Instructions

1. Peel the celeriacs, cut them into slices and cook them in salted water.
2. Drain and pass through a sieve, adding a third of their weight of potatoes cooked in salted water, as for the ordinary purée.
3. Take the purée in a sautoir, add to it 50 grammes of butter per pound and dry it out over a brisk fire.
4. Bring it back to its normal consistency with milk.
5. At the moment of serving, butter it off the fire and dress in a timbale.