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.
Celeriac is such a great addition to mashed potatoes! It gives a subtle hint of flavor without changing the texture too much. I like to use red skin potatoes, unpeeled. The small bits of color make this an attractive addition to the table. I also mashed this with plain low fat yogurt to keep it figure friendly. Thanks!
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!
Very nice! Will definitely make again!
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. It turned out awesome and I have a new favorite way to prepare celeriac. Thank you kboraas for sharing your recipe.
* 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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