Mashed Celery Root And Potatoes Recipes

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MASHED POTATOES WITH CELERY ROOT

I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.

Provided by Roxygirl in Colorado

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4



Mashed Potatoes With Celery Root image

Steps:

  • Place the potatoes and celery root in a large heavy saucepan.
  • (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
  • Cover with water and season liberally with salt and pepper.
  • Cover and cook over medium-high heat until water boils.
  • Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
  • Drain, and mash the vegetables with a potato masher or a large fork.
  • Mix in cream.
  • Adjust seasoning with additional salt and pepper.

Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8

2 lbs russet potatoes, peeled and quartered
1 lb celery root, peeled and cut in chunks
salt and pepper
1/3 cup light cream

CELERY ROOT AND POTATO PUREE

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5



Celery Root and Potato Puree image

Steps:

  • Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

CELERY ROOT MASH

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0



Celery Root Mash image

Steps:

  • Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
  • TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

MASHED CELERY ROOT AND POTATOES

Provided by Moira Hodgson

Categories     easy, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4



Mashed Celery Root And Potatoes image

Steps:

  • Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed. Peel the potatoes and cut into chunks. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
  • Drain the vegetables if boiled. Press them through a food mill or sieve. Season with salt and pepper and stir in butter. Serve immediately.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 3 grams, TransFat 0 grams

2 medium celery roots (about 2 pounds)
1 pound potatoes
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter

MASHED POTATOES AND CELERY ROOT

Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Mashed Potatoes and Celery Root image

Steps:

  • Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
  • Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.

4 pounds Yukon gold potatoes
1 pound celery root
1 cup heavy cream
6 tablespoons unsalted butter
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper

CELERY ROOT MASHED POTATOES

Provided by Buffalo Mountain Lodge

Categories     Milk/Cream     Potato     Side     Quick & Easy     Root Vegetable     Fall     Boil     Bon Appétit     Canada

Yield Makes 4 servings

Number Of Ingredients 5



Celery Root Mashed Potatoes image

Steps:

  • Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.

2 8-ounce celery roots, peeled, cut into 1/2-inch pieces
3 large russet potatoes, peeled, cut into 1-inch pieces (about 6 cups)
6 tablespoons (3/4 stick) butter
3 tablespoons (about) milk
Ground nutmeg

CELERY ROOT-POTATO PURéE

Provided by David Tanis

Categories     quick, side dish

Time 30m

Yield About 6 cups

Number Of Ingredients 6



Celery Root-Potato Purée image

Steps:

  • Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
  • Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams

1 pound celery root, peeled and sliced .5 inch thick
3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
4 to 6 garlic cloves, peeled
Salt
1 cup milk or half-and-half, more if necessary
1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperature

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