 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3 cups chopped leek |
1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups) |
1 pound celeriac (celery root), peeled and chopped (about 3 cups) |
2 tablespoons butter |
1/4 teaspoon salt |
Directions:
1. Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
2. Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.
|
|