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 POTATOES AND CELERIAC
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
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 & 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
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
CELERIAC, POTATO AND ROASTED GARLIC MASH
Adapted from the complete casserole and one-pot cookbook. This makes a great side dish, and a nice variation on regular mash potato.
Provided by Sarah
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C.
- Add lemon juice to a bowl of water.
- Peel and dice celeriac and add to water (lemon prevents browning).
- Add celeriac and potato to 2 separate saucepans of water that has been salted.
- Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
- Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins.
- Add butter and cream to potatoes and mash.
- Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
- Add to potato mash and stir to combine.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 320.5, Fat 13.3, SaturatedFat 8.1, Cholesterol 35, Sodium 332.4, Carbohydrate 47.3, Fiber 7.4, Sugar 5.3, Protein 6.8
ROSEMARY , ROASTED GARLIC, CHEESE, MASHED POTATOES
Make and share this Rosemary , Roasted Garlic, Cheese, Mashed Potatoes recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place garlic in small ovenproof bowl, and drizzle with olive oil.
- Roast for 30 minutes, or until very soft.
- Cool and peel the garlic, and reserve the oil.
- Boil potatoes and rosemary in a large pot of salted water until tender, about 20 minutes.
- Drain, reserving 1 cup liquid.
- Discard the cooked rosmary.
- Place potatoes in a large bowl with milk, butter, garlic, and reserved olive oil.
- Mash to desired consistency, adding reserved cooking liquid as needed.
- Mix in 1/2 cup cheese.
- Season with minced fresh rosemary, salt and pepper all to taste.
- Garnish with fresh rosemary.
Nutrition Facts : Calories 306.9, Fat 10.8, SaturatedFat 4.7, Cholesterol 18.3, Sodium 124.7, Carbohydrate 47.3, Fiber 4.1, Sugar 2, Protein 6.8
MASHED POTATOES WITH OVEN-ROASTED GARLIC
Oven-roasted garlic and skin-on Yukon Gold potatoes set this classic side dish apart from your basic mashed potato recipe. They're even good cold the next day!
Provided by LLHicks
Categories Mashed Potatoes
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
- Roast in the preheated oven for 45 minutes.
- When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
- Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
- Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 44.7 g, Cholesterol 11.3 mg, Fat 12.8 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 249.1 mg, Sugar 0.8 g
ROASTED GARLIC-CELERIAC PURéE
Provided by Ming Tsai
Categories Food Processor Garlic Vegetable Side Roast Christmas Vegetarian Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.
- In heavy stockpot over moderate heat, heat canola oil. Add celeriac and sauté, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureéing until smooth. Pureé should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.
- Sprinkle remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper over pureé, then fold in celery. Serve immediately.
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
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