BROWN BUTTER MASHED CELERY ROOT

By HeatherS

Ingredients

• 2 large celery roots (about 3 pounds/1.5 kg)
• 8 ounces (250 g) of butter
• 1 teaspoon (5 mL) of nutmeg
• A sprinkle or two of salt and lots of freshly ground pepper

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Peel the celery root, then cut it into large chunks. Steam, boil, or microwave them until they're tender. Drain well.

Meanwhile, melt the butter in a small saucepan over medium-high heat. Gently swirl it as it melts, foams, and begins to brown. Once it begins to foam, watch the colour closely. When it's a deep beautiful golden brown, immediately pour the butter into a bowl. This will quickly lower its temperature and prevent brown from becoming black.

Mash the celery root with the butter and nutmeg. Season to your taste with salt and pepper. Serve and share!

Tip for Making Brown Butter
For butter to brown, its temperature must rise dramatically, more than 300°F (150°C) past room temperature, and the last 25°F (12°C) makes or breaks the whole journey. Butter is 20 percent water. As it melts, its temperature rises quickly but then stalls for a few minutes at 212°F (100°C), the boiling point of water. It'll steam and foam, and eventually all the water will evaporate. At that point, the foam subsides and the butter's temperature begins to rise again. It has a long way to go to reach caramelizing temperatures, but without water slowing it down, its temperature rises quickly. Past 350°F (180°C), the milkfat solids in the butter will colour quickly from golden to brown, but by 400°F (200°C) they're burnt and black. That's why it's essential to keep an eye on the colour and stop the process as soon as the butter is deliciously brown.