Viking VSM500, VSM700 manual Celery Root Creamed Potatoes

CELERY ROOT CREAMED POTATOES

5 Large potatoes (peeled, cut into one inch cubes, and boiled) 1 gallon of water

1 large celery root (peeled, cut into one inch cubes and boiled) 1/2 cup milk (warmed)

2 T butter melted

1 T salt

1 egg

Serves about 8 portions

Great way to spice up mashed potatoes

•Peel, cut the potatoes and celery root into one-inch cubes

•Add the potatoes to 1/2 gallon of cold water

•Add the celery root to 1/2 gallon of cold water

•Bring both to a boil

•Heat milk in a small saucepot on very low heat

•Once potatoes are done strain and put the potatoes into the mixer bowl

•Immediately add the egg and begin mixing with the “V” paddle

•Strain celery root and place in the blender and puree

•Add the celery root puree to the potato mixture and blend

•Add the butter, milk, and salt mix until desired texture

CHOCOLATE CHIP COOKIE BARS 1 cup granulated sugar

1 cup light brown sugar

1 cup butter softened

2 eggs

2 tsp vanilla extract

1 tsp baking soda

3 cups all purpose flour

12 oz chocolate pieces

1 tsp instant coffee (dissolved in 1 tsp water)

1 tsp hot water

Serves about 30 (one 17x11x1 pan)

•Pre heat oven to 375ºF 190ºC

•Cream the butter and the sugar in the mixer bowl with the “V” paddle until smooth

•Add the eggs one at a time until incorporated

•Add the vanilla, dissolved coffee, and the baking soda to the mixtures

•Add the flour in thirds, mix until the mixture begins to smooth out

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