Prep 15 mins
Cook 20 mins
This is an exciting alternative to basic mashed potatoes and makes an interesting and attractive side dish to any kind of meat, poultry or fish. The celery root adds a wonderfully distinct flavour. I suggest using the chicken stock and always, always use the fresh herbs. This recipe is from the LCBO Food and Drink magazine.
- 4 cups chicken stock or 4 cups water
- 3 cloves garlic, peeled and halved
- 2 lbs yukon gold potatoes, peeled and cut into 2 inch dice
- 1 small celery root, peeled and cut into 1 inch dice (celeriac)
- 2 medium parsnips, peeled and cut into 1 inch dice
- 1⁄4 cup olive oil
- 1 tablespoon grated horseradish (optional)
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped of fresh mint
- 1⁄4 cup whipping cream (optional)
- salt & freshly ground black pepper
- 1 leek, dark green leaves removed,to garnish
- 1⁄4 cup vegetable oil (for frying)
- Combine stock (or water) and garlic in a large pot over medium high-heat.
- Bring to boil, cover and reduce heat to low and simmer 5 minutes.
- Add potatoes and cook for 5 minutes.
- Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
- Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
- Stir in olive oil, horseradish, chopped herbs and cream.
- If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
- Place in serving dish.
- Cut leek into long julienne strips.
- Heat oil in small skillet until very hot.
- Add leaks and cook for 20 seconds or more until golden brown.
- Remove immediately from oil and drain on paper towels.
- Season with salt.
- Sprinkle on top of potatoes and serve.