Wednesday, January 10, 2018

Celeriac (Celery Root) and Potato Mash with Roasted Garlic

Celeriac is basically a variety of celery that is cultivated for its root - and if you've never tried this knobby, humbly unprepossessing, yet wildly delectable root veggie, then you're totally missing out! When boiled and mashed, it has a creamy smooth consistency with a mildly sweet, celery-like flavor and is the perfect addition to traditional mashed potatoes. In this recipe, I've combined and mashed it together with russet potatoes, roasted garlic, butter and cream. Soooooo good!!!! You'll never want to eat just plain ol' mashed potatoes again!

2-3 celeriac/celery roots, peeled and cut into large dice (best to peel with a paring knife)
3 large russet potatoes, peeled and cut into large dice
Generous pinch of salt

2 whole bulbs of garlic, sliced through the center in halves
Olive oil, salt & pepper

3/4 cup heavy cream
1 tsp. kosher salt
1 tsp. black pepper
4 tbsp. unsalted butter

1-2 tbsp. chopped scallion or chives for garnish

1. Preheat the oven to 375F. Place the sliced garlic bulbs onto a sheet of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap the bulbs tightly with the foil and place into the oven. Roast for 30-45 minutes until the garlic is nice and tender. Remove from the oven and place the foil-wrapped garlic onto a rack or chopping board to cool to room temperature.  

2. In the meantime, place the diced celeriac and potatoes into a large pot of water seasoned with a large pinch of salt. Bring to a boil and cook about 20 minutes or until just tender. Drain the water from the pan.

3. Place the cooked celeriac and potatoes into a ricer in batches and press them through into a large bowl. 

4. Add the heavy cream, salt, pepper, and unsalted butter and stir to combine. Taste and reseason as needed. 

5. Using your hands, squeeze the garlic cloves out of the cooled garlic bulbs onto a chopping board and roughly chop the garlic. Add to the mash and stir well to combine. 

6. Place the mash into a serving bowl and garnish with chopped scallion or chives.

Boil the celeriac and potatoes in salted water for about 20 minutes or until just tender.

Press the cooked celeriac and potatoes through a ricer into a large bowl.

Add unsalted butter and heavy cream to the mixture.

Season with salt and pepper.

2 roasted garlic bulbs, cooled to room temperature.

Squeeze the garlic cloves out of the bulbs and chop roughly.

Add the chopped garlic to the mash.

Plate and garnish with chopped scallions or chives. 

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