Mashed Celery Root and Potatoes
Serves 4 as a side dish Ingredients: - 1 medium celery root (1 lb)
- 2 medium russet potatoes (1 lb)
- 2 tblspn unsalted butter, softened
- ¼ cup milk, warmed
Directions: - Cut a thin slice from either end of the celery root. Place the celery root on a cutting board and cut around the root with a paring knife to remove the skin as if removing the peel and pith from an orange to expose the flesh.
- Cut the peeled celery root into 1-inch chunks
- Place the celery root and potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil.
- Cook until the celery root and potatoes are tender, about 15 minutes.
- Drain the celery root and potatoes well.
- Return the vegetables to the empty saucepan set over the warm burner.
- Add the butter and use a potato masher to turn the vegetables into fine bits.
- Stir in the milk and add salt to taste.
Serve immediately.
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