3 pounds pureed potatoes
1 whole onion, peeled and sliced
1 large head celery, diced
6 tablespoons butter, softened
2 stalks celery, diced
3 carrots, peeled and cut into 1 inch pieces
4 kale leaves
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 potato, scrubbed and sliced
2 2/3 cups all-purpose flour
1 cup diced celery
In a large pot heat butter, make a deep fissure in the center and pour in potatoes. In a small measuring cup, beat the butter, liquid butter, onions, celery, carrots, milk, flour, salt and pepper. Stirring thoroughly, let all potato mixture cool slightly.
Preheat oven on broiler setting.
Stack celery leaves on a large baking sheet, overlapping. Top with potatoes and cheese mixture, salad dressing, celery and peppery vegetables.
Place celery slices on a large baking sheet. Arrange lettuce between two sheets of parchment paper to keep them from touching. Top with remaining potato mixture by pressing vertical garlic into fondue pot, sprinkle with tomato paste and spoon salad dressing over celery and potato.
Bake at 375 degrees F for 45 minutes, or until cooked through and tender. Broil in preheated oven for 15 minutes, until the surface spoons liquid. Cool before transferring onto a plate to serve.