Mashed Potatoes and Celery Root
Recipe by Tyler Florence from Eat This Book
(serves 4)
1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
kosher salt and fresh ground black pepper
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Chopped chives and extra virgin olive oil for garnish
Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.
(serves 4)
1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
kosher salt and fresh ground black pepper
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
Chopped chives and extra virgin olive oil for garnish
Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.
0 Comments:
Post a Comment
<< Home