CELERY ROOT MASH RECIPES

Name: Celery Root and Potato Mash
Prep time: 30 min
Total time: 55 min
Yield: 8 to 10 Servings
Ingredients: 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups); 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 61/2 cups); 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1/2 cup (or more) whole milk; 1/4 cup chopped celery leaves

CELERY ROOT AND POTATO MASH RECIPE | BON APPÉTIT

Celery Root and Potato Mash Recipe | Bon Appétit image

Celery Root and Potato Mash Recipe

Provided by Jill Silverman Hough

Total Time 55 minutes

Prep Time 30 minutes

Yield 8 to 10 Servings

Number Of Ingredients 5

Ingredients

1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 61/2 cups)
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup (or more) whole milk
1/4 cup chopped celery leaves

Steps:

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.

PARSNIP AND CELERY ROOT MASH RECIPE - FOOD.COM

Parsnip and Celery Root Mash Recipe - Food.com image

These are two vegetables that are usually dead cheap at the market, but not enough people know what to do with them. The parsnips can be peeled and cut just like carrots, but the tough skin and larger size of the celery root (aka celeraic) requires a big knife. This is a favourite in my home, where we serve it as a substitute for mashed potatoes. I like a coarse mash and use a regular potato masher, but you can use a stick blender for a smoother purée.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 large onion, chopped
2 garlic cloves, peeled and sliced
1 lb parsnip, peeled and coarsely chopped
1 celery root, peeled and coarsely chopped
3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
salt and pepper, to taste
2 tablespoons butter
caraway seeds or even curry

Steps:

Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.

Nutrition Facts : Calories 184.2, FatContent 9.5, SaturatedFatContent 4.2, CholesterolContent 15.3, SodiumContent 57.2, CarbohydrateContent 24.8, FiberContent 6.1, SugarContent 7.1, ProteinContent 1.9

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