Have you ever seen a celeriac? If so, then you know that it is a foreboding vegetable, dirty, knobby, and tangled with root-like appendages. It is not a pretty sight. We consider ourselves pretty adventurous when it comes to food yet we were still afraid of the celeriac.
It turns out, that even though it has a pretty rough appearance, the celeriac is really a lovely vegetable. Underneath all that dirt lies a creamy white interior that is sweet but with a sharpness that is reminiscent of celery. It tastes very good tossed with olive oil and roasted. However, if you want something warm and comforting, then make this mash.
The potatoes mellow out the rough edges while the celeriac adds some interest and overtones of sweetness. The easiest way to prep the celeriac is to wash it well (there will be lots of dirt in your sink) and then use a paring knife to trim off the outside skin. You can use a peeler but make sure it is super heavy-duty as the outer layer can be tough. Serve this creamy mash as a side to steak, chops, or chicken and add a little interest to your evening meal.
Celeriac and Potato Mash
Recipe from The Produce Bible
1 medium size celeriac, peeled and chopped into 1 inch pieces
4 small potatoes, peeled and chopped into 1 inch pieces
2 cups milk
salt and pepper to taste
Place cut vegetables and milk in a large, heavy-bottomed saucepan. Bring to a gentle boil over medium heat. Reduce heat and simmer, covered, until the vegetables are tender when pierced with a knife and most of the liquid is absorbed, about 15 minutes.
Remove from heat and mash until smooth. We prefer to use an immersion blender because it makes a very creamy mash very quickly. Sprinkle with salt and pepper to taste.
Serve immediately. Serves 4-6 as a side dish.