Once the rather unappealing exterior is cut away, this is what you have…..this “UFO” is celery root, or celeriac. (Jessica, you were right!) The best size to buy are about the size of a softball as the larger they get the more fiberous. Use in soups, stews, or mashed potatoes. Read more about celery root here. I use this flavourful root vegetable in mashed potatoes. It has a very gentle celery flavor that pairs well with potatoes. It takes a bit longer to cook, so I recommend slicing them thinly while you slice the potatoes thick.
Everyone loves a good mashed potato, right? Add a little twist to your Thanksgiving dinner and serve these delicious potatoes.
Celery Root Mashed Potatoes
2 lbs. Yukon gold potatoes, peeled and cut into 1” slices
1 lb. celery root, all hard exterior removed and cut into ¼ ” slices
Water to cover
1 teaspoon kosher salt
2 tablespoons butter
¼ cup sour cream or low fat yogurt
½ cup milk, warmed in microwave for 45 seconds
2 pinches kosher salt, or more to taste
1) Add prepared potatoes, celery root, and salt to a large pot and cover with water.
2) Over medium heat, bring to a boil and then set the timer for 15-20 minutes. Vegetables should be fork tender. Drain.
3) Put potatoes back into pot, add butter and salt, cover for a few minutes to allow the butter to melt.
4) Add the sour cream and half of the milk and beat with an electric mixer. Add the rest of the milk and beat until smooth. Makes about 6 one cup servings.
*mashed potatoes can be made ahead and re-warmed in the microwave. Heat on high for 2 minute increments, stir between. Heat until piping hot. Add a little milk if they’re too thick.