Viking VSM500 - Manual (Page 20)

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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