Recipe by kboraas
"An easy, delicious way to use celeriac or even make mashed potatoes a little more exciting. Can make a low fat version by using low fat milk and cutting back on the butter. Adapted from Bon Appetite."
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celeriac (celery root), peeled and cut into 1/2-inch pieces
potatoes, peeled and cut into 1/2-inch pieces
I used to make Celery Root "Mashed Potatoes" myself, until my local Grocery Stores quit carrying Celery Root. I Miss it so much. It is creamier & tastier than Mashed Potatoes. I never tried it like this with 1/2 Potatoes. I used strictly Celery Root with white Pepper, salt, cream & Butter. I put it in my blender & My Family liked it better than Mashed Potatoes.....it is a little sweeter flavor than Potato.....a creamy, delicious taste. Does NOT taste like Celery!
The celeriac added a delicious, subtle celery flavor to the mashed potatoes. I used twice as many potatoes (6), less butter (2 T), and skim milk. Turned out delicious, but I would say it probably serves more like 4 than 12.
I did my own take on this "Celeriac Mash," and loved it. I added a clove of garlic to boil with the celeriac and potatoes. I also added some chopped fresh parsley the last 3 minutes of cooking. I don't eat dairy products so I left them out, and mashed the mixture with lard (not margarine). It turned out awesome and I have a new favorite way to prepare celeriac. Thank you kboraas for sharing your recipe.
Very nice! Will definitely make again!
This was great! A tip: use rice milk instead of cream (you'll never know the difference) and heat it before adding it in. It will combine better and won't drop the temperature of the potatoes!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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