Celery root, leek, & fennel purée (Puree risheh karafs, tareh farangi va ravianeh) from Persian Feasts: Recipes & Stories from a Family Table (page 44) by Leila Heller and Lila Charif and Laya Khadjavi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leg of lamb (Raan-e bareh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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