Whipped Mashed Potatoes With Celery Root Recipes

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CREAMY CELERY ROOT MASH



Creamy Celery Root Mash image

This is a delicious and quick way to prepare a root veggie that isn't often talked about. Celeriac has a slightly tangy taste that is reminiscent of celery, but much subtler and has a fabulous flavor. Delicious!

Provided by LizardLover2009

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 4

2 pounds celeriac (celery root), peeled and cut into 1/2-inch cubes
¼ cup sour cream, or more to taste
½ teaspoon dried dill weed, or more to taste
salt and ground black pepper to taste

Steps:

  • Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  • Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 14.4 g, Cholesterol 4.2 mg, Fat 2.5 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 156.6 mg, Sugar 2.4 g

MASHED POTATOES AND CELERY ROOT



Mashed Potatoes and Celery Root image

This has become our favorite side dish to go with soups and main dishes. Doesn't need much salt. Celery root is an awesome discovery for flavor - these are the best mashed potatoes I've ever tasted.

Provided by dlwings

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 52m

Yield 8

Number Of Ingredients 8

2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
1 large celery root, peeled and cut into 1-inch cubes
3 cloves garlic, peeled
½ cup almond milk, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons minced fresh chives
½ teaspoon salt, or to taste
freshly ground black pepper to taste

Steps:

  • Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
  • Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 35 g, Fat 7.6 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 264.1 mg, Sugar 3.2 g

MASHED POTATOES AND CELERIAC



Mashed Potatoes and Celeriac image

Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

1 pound russet potatoes, peeled and sliced 1 1/2 inches thick
1 pound celeriac, peeled and sliced 1 1/2 inches thick
Coarse salt
1/2 cup sour cream
2 tablespoons unsalted butter
1/4 teaspoon freshly ground nutmeg
Freshly ground pepper

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.

WHIPPED ROOT VEGETABLES



Whipped Root Vegetables image

"This is a super-flavorful substitute for your standard mashed potatoes."

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 6

3/4 pound russet potatoes (1 or 2 medium)
3/4 pound parsnips (about 2 medium)
3/4 pound celery root (about 1 medium)
1/2 pound turnips (about 2 medium)
Kosher salt
10 tablespoons unsalted butter, cut into small pieces

Steps:

  • Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
  • Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.

CELERY ROOT MASH



Celery Root Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
  • TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MASHED POTATOES WITH CELERY ROOT



Mashed Potatoes With Celery Root image

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

2 lbs russet potatoes, peeled and quartered
1 lb celery root, peeled and cut in chunks
salt and pepper
1/3 cup light cream

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

MASHED POTATOES AND CELERY ROOT



Mashed Potatoes and Celery Root image

Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 pounds Yukon gold potatoes
1 pound celery root
1 cup heavy cream
6 tablespoons unsalted butter
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
  • Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.

CELERY ROOT MASHED POTATOES



Celery Root Mashed Potatoes image

Provided by Buffalo Mountain Lodge

Categories     Milk/Cream     Potato     Side     Quick & Easy     Root Vegetable     Fall     Boil     Bon Appétit     Canada

Yield Makes 4 servings

Number Of Ingredients 5

2 8-ounce celery roots, peeled, cut into 1/2-inch pieces
3 large russet potatoes, peeled, cut into 1-inch pieces (about 6 cups)
6 tablespoons (3/4 stick) butter
3 tablespoons (about) milk
Ground nutmeg

Steps:

  • Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.

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