Celery Root and Potato Mash
Serves 4
Celeriac, or celery root, is a roundish, knobby, brown-skinned root vegetable that tastes like a cross between parsley and celery. It's not the root of common stalk celery; rather, it's cultivated from a special variety of celery.
Celeriac is delicious both raw and cooked, imparting a subtle flavor to salads, soups, and stews. In this recipe we've teamed it with potatoes for side dish that's much more interesting than ordinary mashed spuds. For a richer, creamier version, substitute heavy (whipping) cream for the chicken stock.
1 pound fresh celery root (celeriac), peeled and diced (1/4-inch)
1 pound white or yellow potatoes, peeled and diced (1/4-inch)
2 teaspoons coarse (kosher) salt
6 cups water
1/2 cup chicken stock or heavy (whipping) cream
2 tablespoons butter
Freshly ground pepper, to taste
Place the diced celery root and potatoes in a medium-size saucepan with the salt and water. Cover and cook over high heat until tender, 15 to 20 minutes.
Drain the vegetables and mash them with a potato masher or immersion blender. Return the purée to a saucepan and gently reheat over low heat.
Add enough chicken stock to moisten, and stir in the butter until melted. Season to taste with salt and pepper.
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Roland 11/15/09
I used 1 1/2 lbs of Celery Root to 1/2 lb of Yukon Gold Potatoes and it came out delicious. I also added dill weed which worked well.
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