<p>Okay, so I tried posting this qx on a reall cooking forum, but couldn’t even manage to start the thread. I’m probably better off here, anyway. CC folks know <em>everything.</em></p>
<p>I’m away from home and want to prepare White Puree from Chez Panisse cookbook, which I don’t have with me. Anyone have the recipe? I know I can come close to replicating it from memory, but would love to have the proper proportions because it is about perfect as printed.</p>
<p>2 potatoes
3 pountds celery root
10 medium turnips
3 cloves garlic
4 medium leeks
Bouquet garni: 4 thyme sprigs; 1 bay leaf; 2 cloves garlic; 6 to 8 parsley sprigs; 10 to 15 black peppercorns
1/4 pound unsalted butter
about 1/2 cup heavy cream
Salt and white pepper.</p>
<p>Peel 2 potatoes, a celery root of about 3 pounts, 10 medium turnips, and 3 cloves of garlic. Trim all the green from 4 leeks and wash them well. Chop the vegetables roughly and make a bouquet garni of 4 thyme sprigs, 1 bay leaf, 2 cloves garlic, 6 to 8 parsley sprigs, and 10 to 15 black peppercorns. Put the vegetables and the bouquet garni in a pot with lightly salted water to barely cover. Cook, covered, over medium heat for about 15 minutes, until the vegetables are very tender.
Remove the bouquet garni, drain the vegetables, and puree them through a food mill. Put the puree in a bain-marie or double boiler over very low heat, stir in 1/4 pound of butter, cut into bits, and about 1/2 cup heavy cream, and season with salt and white peppers.</p>
<p>Ok, I double checked this twice to make sure I did not miss anything. My eyes are not that great in the morning.:)</p>
<p>Agreed, I have gotten the best advice on c.c. about fixing crashed computers, handling difficult relationship problems, traveling, etc. etc. No wonder so many of us are addicted to this link.</p>