Recipes > Vegetables > Purée of Celeriac

Purée of Celeriac


Boil and press through a sieve. To one quart take two tablespoons of butter blended with two tablespoons flour and cooked until smooth and frothy, add the strained celeriac and cook five minutes, stirring frequently. Add one teaspoon of salt and a half cup of cream, cook five minutes longer and serve hot on toast or fried bread.


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The International Jewish Cook Book (1919).

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