Sunday, November 1, 2009


Adapted from a “Vegetables Every Day” recipe after having checked out several on --good for ideas but the recipes are even more vague than mine! Morgan had been requesting mashed potatoes, I had been curious about celeriac, which is “a variety of celery that is cultivated for its gnarly, bulbous root” (VED). Neither James nor Morgan could figure out what the mystery ingredient was, but it did make a smoother puree with a bit of a clean finish, kind of like celery, but kind of not. Just try it! To choose, try to find one about the size of a large orange that feels heavy for its size. If it has stems, they should look fresh.

about 1 lb celeriac
about 1 lb russet potatoes (or other starchy variety)
2 – 4 tablespoons butter
¼ - ½ cup cream or milk

Slice off stem and roots ends from celeriach, then pare off the skin. Cut into 1 inch chunks. Scrub potatoes (only peel if not organic, or you want a very smooth puree) and cut into 1 inch chunks. Place vegetables in a large pot and cover with water by 2 inches. Add a good amount of salt. Bring water to a boil and cook until tender, about 20 minutes.

Drain well, then return to the empty saucepan over the warm burner. Add the butter and about half the cream/milk. Using a masher, or an immersion blender, mash. Add cream/milk and additional salt and pepper to taste.

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