Salsa Recipes Made from Home

Potato-Celery Root Puree

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: The more you know about salsa the better you’ll understand Mexican cooking. In Mexico, salsa is neither a dip nor an afterthought. It’s an integral part of eating.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Potato-Celery Root Puree

2 Potatoes -- large yukon golds
3/4 lb. Celeriac Root (celery root)
3 garlic Cloves -- peeled
3 Tbsp Butter
1/8 cup Parmesan or Dry Jack Cheese
4 Tbsp Milk
Salt And Pepper

Peel potatoes and cut into one inch dice. Place in 2qt saucepan. Peel celeriac and cut into 1/2 inch dice and add to potatoes. Add whole garlic cloves and cover with water. Add 1 tablespoon of salt to water. On high heat bring the water to a boil then reduce to a simmer.

Cook until the potatoes are soft but not falling apart. Drain water, returning vegetables to the pan and add the remaining ingredients. Whisk together until fairly smooth (chunks are O.K.).

Do not over mix or you may end up with paste. Season with salt and pepper to taste.

More Easy Homemade Salsa Recipes

Salsa Tip: Making salsa can be even easier if you use a food processor or a chopper. This speeds the chopping time and creates less of a mess to clean up.

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