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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 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.