Description
Six side portions of celeriac and potato mash.
Ingredients
Scale
- 1 1/2 pounds Celeriac, peeled and cubed
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons Unsalted butter
- 1/2 cup Whole milk
- 1 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Peel 1 1/2 lb celeriac thoroughly and cube to one inch. Peel and cube 1 1/2 lb Yukon Gold potatoes to similar size. Put in a large pot and cover with cold water.
- Bring to a simmer and cook approximately 20–25 minutes until both roots are easily pierced. Drain well and let steam escape in the warm pot briefly.
- Warm 1/2 cup whole milk with 4 tbsp butter. Mash the cooked roots, then add warm dairy, 1 tsp salt and 1/4 tsp pepper. Avoid whipping to a gummy texture.
- Serve six provisional side portions. Test celeriac peel loss, potato balance, liquid absorption and final texture.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20–25-minute simmer for even one-inch cubes, then about five minutes to drain and mash.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of the mash