Tuesday, March 27, 2012

Celery-Root Mash

Hello again! It's been a while, hasn't it? This Boistfort recipe should make up for that; it's absolutely delicious. I can't think of any reason I would go back to plain old mashed potatoes after having this. It's just so far superior in flavor--and much healthier, too!

One celery root (a.k.a. celeriac), peeled and cut into 1/2-inch dice
12 ounces (about 2 1/2 c.) potatoes, peeled and cut into 1 1/2-inch pieces
1/4 c. whipping cream (not whipped cream, mind you!)
2 T. butter
Coarse salt, to taste
Freshly ground black pepper, to taste

Add the chopped celery root to a pot of boiling salted water, and cook for 8-10 minutes. Then add the potato, and boil both until they're very tender--10 minutes or so longer. Drain, then return them to the same pot. Add the cream and butter, and mash to desired consistency. We like ours fairly smooth but with a few chunks. Add salt and pepper to taste.

So, so good. It's wrenching to think about making anything else when we get celery root now.

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