Celeriac Mash

Celeriac, you know that weird looking root that you may have eyed at the store...

it makes an awesome mash.

This dish is for the whole family to enjoy and it's a nice change from regular mashed potatoes,

although it's not like anyone could ever have too much mashed potatoes.

Celeriac or celery root is not really starchy like other roots, is a member of the parsley family

and it has a celery-ish flavor.

Don't be too judgmental, it may be ugly but it is delicious.

To peel them just cut off the knobs and skin with a knife.

Celeriac Mash

1 celeriac, peeled and cut into cubes

1 large potato or several small (equal to the amount of celeriac), peeled and cubed

milk or cooking liquid to thin puree

Place your celeriac in a pot and cover with water.  Boil for about 10 minutes.

Add in your potato and boil until both are fork tender.

Drain, reserving liquid if you are going to use it.

Mash or whip the same way you like your potatoes, 

adding cooking liquid or milk to get to the desired consistency.

If you are serving the entire family I suggest taking some of the puree out

and then adding a pat of butter and a salt and pepper to taste, to the rest of the mash.

*Variations

-Add a few whole cloves of garlic, boil and mash with the celeriac

-Add a bit of sour cream, cream cheese or any kind of cheese really

-Fold in some broccoli or your other favorite veggie, chopped into small bits

-Use it to top other dishes like shepherds pie

*Storage 

Refrigerate for up to 3 days

*Benefits

Celeriac is a good source of fiber, potassium, iron, vitamins C, K & B6, as well as folate, phosphorus, magnesium and manganese.

Potatoes are rich in potassium, vitamins C & B6, fiber, iron, folate, phosphorus and thiamin.

Have you had celeriac before?