A tasty vegetable and cheese puree makes an ideal contrast to the crisply grilled sausages in Saucisses a la Puree de
Celeri-Rave (soh-sees ah lah pu-ray d’sell-ehr-ee-rahv). Serve this dish with French beans and tomato sauce.8 fl. oz. water
2 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried marjoram
2 teaspoon grated lemon rind
1 lb. potatoes, peeled and chopped
1 lb. celeriac, peeled and sliced
1 onion, chopped
2 fl. oz. milk, hot
3 oz. Cheddar cheese, grated
4-8 sausages, grilled and kept warm
In a large saucepan, bring the water, salt, pepper, marjoram and lemon rind to the boil over moderately high heat. Add the potatoes, celeriac and onion to the pan, reduce the heat to low and simmer for 20 to 25 minutes or until the vegetables are very tender. Remove the pan from the heat and drain the vegetables in a colander. Discard the cooking liquid.
Puree the vegetables in a blender and transfer the puree to a large mixing bowl. Alternatively rub them through a strainer into a large mixing bowl, using the back of a wooden spoon. Discard the pulp re maining in the strainer.
Add the hot milk and the cheese to the vegetable mixture and beat well with a wooden spoon until the mixture is thoroughly combined.
Spoon the vegetable mixture into a warm serving dish. Arrange the sausages on top and serve immediately.