Potato Celeriac Parsnip Mash With Leek Frizzle Food

POTATO, CELERIAC & PARSNIP MASH WITH LEEK FRIZZLE

Potato, Celeriac & Parsnip Mash With Leek Frizzle image

This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.

Provided by Just Call Me Martha

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups chicken stock or 4 cups water
3 cloves garlic, peeled and halved
2 lbs yukon gold potatoes, peeled and cut into 2 inch dice
1 small celery root, peeled and cut into 1 inch dice (celeriac)
2 medium parsnips, peeled and cut into 1 inch dice
1/4 cup olive oil
1 tablespoon grated horseradish (optional)
1/4 cup chopped fresh parsley
1/4 cup chopped of fresh mint
1/4 cup whipping cream (optional)
salt & freshly ground black pepper
1 leek, dark green leaves removed,to garnish
1/4 cup vegetable oil (for frying)
salt

Steps:

Combine stock (or water) and garlic in a large pot over medium high-heat.
Bring to boil, cover and reduce heat to low and simmer 5 minutes.
Add potatoes and cook for 5 minutes.
Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
Stir in olive oil, horseradish, chopped herbs and cream.
If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
Place in serving dish.
Cut leek into long julienne strips.
Heat oil in small skillet until very hot.
Add leaks and cook for 20 seconds or more until golden brown.
Remove immediately from oil and drain on paper towels.
Season with salt.
Sprinkle on top of potatoes and serve.

Nutrition Facts : Calories 363, Fat 20.2, SaturatedFat 3, Cholesterol 4.8, Sodium 240.8, Carbohydrate 39.2, Fiber 3.4, Sugar 4.5, Protein 7.4

PORK AND APPLE SAUSAGES WITH PARSNIP AND POTATO MASH

Pork and Apple Sausages With Parsnip and Potato Mash image

Make and share this Pork and Apple Sausages With Parsnip and Potato Mash recipe from Food.com.

Provided by hectorthebat

Categories Pork

Time 34m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sausage
2 lbs potatoes
8 ounces parsnips
1/2 pint beer
2 teaspoons sugar
1 tablespoon gravy, granules
butter
milk

Steps:

Place potatoes and parsnips into a saucepan with water and boil for 10-15 minutes until soft.
Meanwhile, in a large frying pan, dry fry sausages for 12-minutes until brown and cooked through. Add light beer and allow to simmer for 2-3 minutes. Add sugar and gravy granules, stirring continuously, and allow to thicken.
Drain potatoes and parsnips and mash with knob of butter and a little milk. Serve sausages with the mash and seasonal vegetables.

Nutrition Facts : Calories 1239.4, Fat 66.2, SaturatedFat 22.4, Cholesterol 131.8, Sodium 2256.6, Carbohydrate 115.4, Fiber 15.6, Sugar 13.2, Protein 38.6

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