Tuesday, November 29, 2011

Mashed potatoes and celery root

Celery root aka celeriac is a new vegetable to us. I wasn't quite sure how to prepare it, but I knew that I could trust Wendy's recommendation for using it in mashed potatoes. She's so right - caramelizing the celery root in butter is so good. I wish I could adequately put it into words, but you'll have to trust me that these are not your everyday mashed potatoes. The flavor becomes more complex, and you know you're eating something special. To prepare your celery root, simply cut off the ends, and cut away the skin with a knife. 

Mashed potatoes and celery root
Adapted from Cooks' Illustrated

4 tbsp unsalted butter
8 oz celery root, diced
1 1/2 lb russet or yukon gold potatoes, peeled, diced, and rinsed 3-4 times
1/3 c chicken or vegetable broth
1/2 c whole milk or half & half
kosher salt
minced chives
ground black pepper

1. In a large saucepan over medium heat, melt the butter until foaming subsides. Add celery root and cook, stirring occasionally. Cook until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes.
2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. 
3. Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
4. Gently mash potatoes and root vegetables in saucepan with potato masher. Carefully fold in warm milk and chives. Season with salt and pepper; serve immediately.

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