Mashed Potatoes And Celeriac Recipes

MASHED POTATOES AND CELERIAC

Steps:

• Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.
• Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.

CELERIAC & GARLIC MASHED POTATOES

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.

CELERIAC MASH

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.

CELERIAC & POTATO MASH

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.