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 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
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 AND APPLE MASH
Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.
- Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt.
- Spoon into a warm serving bowl, and crumble blue cheese over top.
CELERIAC MASH
Categories Potato Vegetable Side Celery Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.
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
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
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