Potato, Celeriac & Parsnip Mash With Leek Frizzle

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
  • 1
    tablespoon grated horseradish (optional)
  • 14
    cup chopped fresh parsley
  • 14
    cup chopped of fresh mint
  • 14
    cup whipping cream (optional)
  • salt & freshly ground black pepper
  • Garnish
  • 1
    leek, dark green leaves removed,to garnish
  • 14
    cup vegetable oil (for frying)
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DIRECTIONS

  • 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.
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