I jumped the gun a bit with my St. Patty's day post yesterday, so I thought I would put up a potato-related post for some more Irish cheer!
I bought a bunch of random vegetables at Whole Foods recently on a whim, which was great because then we had to find ways to eat them all up! We had yummy steamed artichokes several nights in a row, braised leeks which are always a favorite... and then I kept forgetting about the celeraic (celery root) that I had bought and then rediscovering it in the fridge. I thought about making a gratin and would love to do that another time, but decided to do something more basic and made a potato celeraic puree. It looks like regular mashed potatoes but the celeraic gives it a lighter, more delicate taste. I didn't take any pictures of the prep, which is really too bad since celeraic is so funny looking.
Potato and Celeraic Puree
Adapted from Chez Panisse Vegetables
- 3-5 medium boiling potatoes (yukon gold or red potatoes are good)
- 1 medium celery root (celeraic)
- 3 tablespoons butter
- 1 cup milk
- salt and pepper
- white wine vinegar (or you could try lemon - I bet that would be good too)
Peel the potatoes and chop into approximately 1" or slightly larger cubes. Put in a large pot and cover with plenty of water, add a dash of salt. Bring water to a boil then reduce heat slightly and cook about 20 minutes until very tender, then drain.
Warm up the milk in a saucepan or the microwave (if microwaving, use 30 second or 1 minute increments and stir in between). Puree the potatoes, celeraic and milk in food processor (the recipe suggests using a food mill or ricer, so you can also do that if you have one). Add a splash of white vinegar and salt and pepper to taste and blend it all together.