Ingredients

How to make it

  • Steam the potato, fennel, and celery root in a vegetable steamer until soft.
  • Roast the garlic cloves, still in the skin, in the oven at 400 F. until the flesh becomes golden brown and soft -- then remove the cloves from the skin.
  • Combine the fennel, olive oil, and roasted garlic in a food processor and purée until smooth.
  • Pass the steamed potato and celery root through the fine mesh of a food mill and follow with the puréed fennel.
  • Heat the cream and stir it into the vegetables, then season to taste with salt and pepper.
  • Keep in a warm place
  • I generally put this mixture into a pastry bag just before serving, then squeeze out a small mound of it on the plate. The last time I served it, I put a portion of veal marsala on top and added some steamed haricot verts. It wasn't a particularly fancy presentation, but it looked elegant and everybody enjoyed it.

Reviews & Comments 2

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    " It was excellent "
    andreac ate it and said...
    This sounds fantastic. Its raining in South Africa, I think this will go well with a lamb stew I intend to make tonight.
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    " It was excellent "
    mystic_river1 ate it and said...
    My goodness dond, I just love veggies and these sound so good. Yep, this is a winner and since I am a caregiver to Mamma, Pappa and my husband (they are disabled) I like to make my 'presentation' appealing to them because they eat better. I am always scouring the net for new dishes for them. Thanks for this one.
    Was this review helpful? Yes Flag

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