Mashed Celery-root Potatoes

Iain Bagwell; Karen Shinto
We've left the skin on these potatoes for a rustic look and texture, but feel free to peel them if you prefer. The clean, bracing flavor comes from celery root—the weird, hairy vegetable that baffles many a cook. Here, we just slice off the hairier end, peel and chop the rest of the root, and boil it with the potatoes. Prep and Cook Time: 1 1/4 hours. Notes: Celery root (celeriac) requires vigorous peeling—leave no fibrous bits behind! We find a small, sharp paring knife useful for cutting deep grooves into the root to remove embedded peel. The subtle celery flavor and smooth texture are worth the work.

Yield:

Makes 12 servings

Recipe from

Nutritional Information

Calories 201
Caloriesfromfat 35 %
Protein 4 g
Fat 7.9 g
Satfat 4.7 g
Carbohydrate 31 g
Fiber 1.8 g
Sodium 521 mg
Cholesterol 22 mg

Ingredients

3 celery roots
4 pounds russet potatoes
About 1 tbsp. salt
6 tablespoons butter
1/4 cup heavy whipping cream
Freshly ground black pepper

Preparation

1. Peel celery roots and cut into 1-in. pieces. Put in a large pot. Scrub potatoes and cut into 2-in. pieces; add them to pot with celery roots. Cover vegetables with cold water and bring to a boil. Add 1 tbsp. salt and cook until vegetables are tender when pierced with a fork, about 10 minutes. Drain well.

2. Transfer hot vegetables to a large bowl and mash with a potato masher or a large fork. Add butter and cream and stir to combine well. Season with salt and pepper to taste. Serve warm.

Note: Nutritional analysis is per 1-cup serving.

Note:

November 2007