CELERIAC & POTATO MASH
Serve this with stews, when you fancy a change from plain mashed potato
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium
CELERIAC & GARLIC MASHED POTATOES
My family can't get enough of this comforting fall favorite, especially at Thanksgiving. I love the addition of the celeriac. Its mild celery flavor pairs well with the garlic and potato. -Lynelle Martinson, Plover, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, celery root and garlic in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly., Mash vegetables with butter, milk, salt and pepper. Stir in chives.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MASHED CELERIAC AND POTATOES
Steps:
- Trim and peel celery root; cut into large chunks, placing them in bowl of water as you proceed. Peel potatoes and cut into chunks. Place potatoes and celery in steamer or in water, in separate pans; cook until tender when tested with skewer.
- Drain vegetables if boiled. For smooth puree, press through food mill. For a lumpier mixture, mash with a fork or potato masher. Season with salt and pepper; mix in butter. Serve immediately.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 3 grams, TransFat 0 grams
MASHED POTATOES WITH CELERY ROOT
I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
Provided by Roxygirl in Colorado
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8
CELERIAC MASH
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.
Provided by Kristin Boraas
Categories Side Dish Vegetables
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
- Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 15.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 92.8 mg, Sugar 1.5 g
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