Celeriac (or celery root) is a great winter vegetable. Add it to potatoes and you can create celeriac mashed potatoes producing a wonderful accompaniment to a braise or to a roast. I particularly like it with my Braised Lamb Shanks with Mustard and Rosemary. The celeriac adds a bit of depth to the flavor.
Note on Ingredients
Butter vs. Milk
You will notice that I have used all butter for this recipe, but not a lot for the volume of potatoes and celeriac. This recipe makes a lot. But adding the fat of the butter allows it to freeze well, keeping the original texture. You may substitute in 1/2 cup of milk for half of the butter if you like and do not intend to store it.
This basic recipe can be altered depending on the braise or roast you are serving to accompany the potatoes. The most common addition is garlic. A clove or two of garlic may be added at the initial boil if that better suits what you are serving the mash with.
- 1 pound celery root, peeled and sliced .5 inch thick
- 3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
- Salt and pepper
- 6 tablespoons unsalted butter (¾ stick), at room temperature
- Put the prepared celery root and potatoes in a large pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain well and let steam escape for a few minutes.
- Add butter in chunks and let it start to melt. Press through a ricer or the large holes of a food mill, process with an immersion blender, or if you prefer a rough-textured purée, even a fork.
- Add salt and pepper to taste. The potatoes may be set aside while preparing other dishes.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 45mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 2g
Calculated Nutrition is estimated.