This recipe sounds really good to me but I have never tried it. It came from a Thanksgiving Living magazine. The serving size is just a guesstimate.
My Private Note
Units: US | Metric
- 1 3/4 cups low sodium chicken broth
- 1 cup water
- 1 lb celeriac, peeled, cored, and cut into pieces (celery root)
- 1 lb yukon gold potato, peeled and cut into 1 inch pieces
- 1 medium granny smith apple, peeled, cored, and cut into 1 inch pieces
- 1 medium shallot, coarsely chopped
- 1 dried bay leaf
- coarse salt
- 2 tablespoons unsalted butter
- 3/4 ounce blue cheese, such as Buttermilk Blue, Danish Blue (about 2 tablespoons) or 3/4 ounce Roquefort cheese, plus more for crumbling on top
- 1Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot.
- 2Cook until tender (about 10 minutes).
- 3Strain, reserving liquid; discard bay leaf.
- 4Coarsely mash with with a potato masher.
- 5Using a fork, mash together butter and blue cheese in a small bowl.
- 6Stir into celeriac mixture.
- 7Season with salt.
- 8Spoon into a warm serving bowl, and crumble blue cheese on top.
- 9note: mash can be made up to an hour ahead; transferred to a heatproof bowl, cover, and set over a pan of barely simmering water).
Browse Our Top Potato Recipes
Nutritional Facts for Celeriac and Apple Mash
Serving Size: 1 (241 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 165.4
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 2.7 g
- Cholesterol 9.6 mg
- Sodium 116.0 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 5.7 g
- Sugars 3.2 g
- Protein 4.5 g