- 3 cups diced (1/2") peeled celeriac (celery root) (from abt one 18-oz celeriac)
- 1 russet potato - (12 oz) peeled, and cut into 1 1/2" chunks - (abt 2 1/2 cups)
- 1/4 cup whipping cream
- 2 tablespoons butter - (1/4 stick)
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.
This recipe yields 4 servings.
Market Tip: Celeriac (celery root) is a variety of celery cultivated for its large root instead of its stalks. It has a mild flavor reminiscent of celery and parsley. Choose meduim-size, firm celeriac with few knobs and rootlets, and no soft spots, which indicate decay.