5 oz. IdahoŽ dehydrated potato flakes 1/2 c. cut onions 6 Tbsp. leeks 1 Tbsp. olive oil 3/4 c. celery root 4 c. chicken stock 2 Tbsp. dry white wine 1 tsp. Dijon mustard 1/2 c. half & half 1/2 c. heavy cream 1/4 c. sour cream
What to do:
1. Sauté onions and leeks in olive oil. 2. Add dehydrated IdahoŽ potatoes, celery root, chicken stock, white wine and mustard. 3. Bring to a boil. Simmer for 30 min. 4. Puree liquid (strain if necessary). Whisk in half and half and heavy cream. 5. Simmer for 10 min. (check thickness - should coat the back of spoon). 6. Add sour cream and check seasoning. 7. Garnish as desired.
* Recipe courtesy of Jim Blake, Chef, Big Fish, Detroit, Michigan
