Prep 30 mins
Cook 10 mins
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.
- 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
- Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot.
- Cook until tender (about 10 minutes).
- Strain, reserving liquid; discard bay leaf.
- Coarsely mash with with a potato masher.
- Using a fork, mash together butter and blue cheese in a small bowl.
- Stir into celeriac mixture.
- Season with salt.
- Spoon into a warm serving bowl, and crumble blue cheese on top.
- note: mash can be made up to an hour ahead; transferred to a heatproof bowl, cover, and set over a pan of barely simmering water).