Saucisses A La Puree De Celeri Rave
|Water||8 Fluid Ounce (250 Milliliter)|
|Dried marjoram||1⁄2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Potatoes||1 Pound, chopped (1/2 Kilogram)|
|Celeriac||1 Pound, sliced (1/2 Kilogram)|
|Onion||1 , chopped|
|Hot milk||2 Fluid Ounce (50 Milliliter)|
|Cheddar cheese/Gruyere cheese||3 Ounce, grated (75 Gram)|
Put the water, seasoning, marjoram and lemon rind into a saucepan and bring to the boil.
Add the potatoes, celeriac and onion and reduce the heat to low.
Simmer for 20 to 25 minutes, or until the vegetables are cooked through and tender.
Preheat the grill (broiler) to moderate.
Arrange the sausages in the lined rack of the grill (broiler) pan and grill (broil) for 6 to 10 minutes, or until they are cooked through.
Drain the vegetables, then puree them in a blender, or rub them through a strainer into a bowl, using the back of a wooden spoon.
Stir the hot milk and cheese into the vegetable mixture and beat well until the cheese has melted and the ingredients are thoroughly blended.
Spoon the mixture into a warmed serving dish and top with the sausages.