Mashed Celeriac
serves 2-4
Celeriac, also known as "celery root" and "turnip-rooted celery," is a root vegetable related to ordinary stalk celery. Try mashed celeriac instead of potatoes next to your favorite roast; it provides a similar comforting, fluffy warmth with a subtly different flavor.
2 pounds celeriac (celery root), peeled and chopped
salt and pepper
1/4 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
prep: 10 minutes
total: 45 minutes
peeler (or paring knife)
medium saucepan
potato masher (or fork or food processor)
1. Peel the celeriac with a vegetable peeler. (You can also cut off the top and bottom of the celeriac, rest it on a flat side for stability, and slice down with a paring knife around its contour.)
2. Chop the celeriac then combine it in a medium saucepan with just enough water to cover. Add a generous sprinkling of salt and pepper and bring to a boil over medium-high heat. Reduce the heat and gently simmer until the celeriac is tender when a knife is inserted through the center, about 30 minutes.
3. Drain whatever water is left in the pan, and then mash the celeriac with a potato masher. Stir in the cream and butter, then sprinkle with the tarragon and more salt and pepper to taste.
2. Chop the celeriac then combine it in a medium saucepan with just enough water to cover. Add a generous sprinkling of salt and pepper and bring to a boil over medium-high heat. Reduce the heat and gently simmer until the celeriac is tender when a knife is inserted through the center, about 30 minutes.
3. Drain whatever water is left in the pan, and then mash the celeriac with a potato masher. Stir in the cream and butter, then sprinkle with the tarragon and more salt and pepper to taste.
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