MASHED POTATOES WITH CELERY ROOT
I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
Provided by Roxygirl in Colorado
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8
CELERY ROOT MASH
Steps:
- Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
MASHED POTATOES WITH CELERY ROOT
Make and share this Mashed Potatoes With Celery Root recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and celery roots. cut into 1/2 inch cubes and place in a large pot.
- Cook potatoes and roots in boiling water (enough to cover) about 20 minutes or until tender.
- Drain and place in a large bowl. Add remaining ingredients and mash with a masher until smooth.
Nutrition Facts : Calories 277, Fat 13, SaturatedFat 8.1, Cholesterol 34.3, Sodium 491.1, Carbohydrate 35.9, Fiber 4.8, Sugar 2.3, Protein 6
CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
CELERY ROOT MASHED POTATOES
Provided by Buffalo Mountain Lodge
Categories Milk/Cream Potato Side Quick & Easy Root Vegetable Fall Boil Bon Appétit Canada
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.
CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
Steps:
- Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
- Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams
MASHED POTATOES AND CELERY ROOT
Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
- Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.
CELERY MASHED POTATOES
After having celery mashed potatoes in a restaurant, I had to figure out how to make them at home. :) These are wonderfully flavorful!
Provided by Julesong
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
- Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
- Whir the simmered mixture in a a blender or food processor until well pureed.
- While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
- Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
- Season to taste with salt and pepper.
- Makes about 6 servings.
- Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.
Nutrition Facts : Calories 174.8, Fat 6.5, SaturatedFat 4, Cholesterol 17.6, Sodium 130.2, Carbohydrate 26.7, Fiber 3.1, Sugar 2.9, Protein 3.8
MASHED POTATOES WITH CELERY ROOT
Make and share this Mashed Potatoes With Celery Root recipe from Food.com.
Provided by gregory schulte
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- place potatoes celery root and garlic in a pot and cover with water to 1" over potatoes.
- boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
- drain vegetables mash or beat till smooth.
- beat in cream butter(6table) salt and pepper.
- stir in chives.
- add additional butter we used 4 tablespoons to finish off a stick and it was great for us.
Nutrition Facts : Calories 309.2, Fat 14.8, SaturatedFat 9.2, Cholesterol 42.7, Sodium 573.2, Carbohydrate 41.1, Fiber 4.2, Sugar 2.5, Protein 5.1
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