Mashed celery root and potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Celery root; peeled |
| And cut into 2-inch cubes; (about 3 cups) | ||
| 1 | pounds | All-purpose potatoes |
| Peeled and cut into 2-inch cubes; (about 2 cups) | ||
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Sour or heavy cream |
| Salt and freshly ground black pepper; to taste | ||
| 1 | tablespoon | Chopped fresh chives |
Directions
8 SERVINGS LACTO
What's Thanksgiving without the soothing, comforting taste of creamy mashed potatoes? I like to add celery root (also called celeriac) to my potatoes.
It adds a definite celery taste but with a smooth, rich texture. The flavors of this dish will fit well with any fall or winter menu.
Place celery root and potatoes into large saucepan, cover with cold water, and bring to a boil. Boil, partially covered, until tender, about 15 minutes. Drain, reserving about 1 cup of cooking liquid. Mash vegetables thoroughly with potato masher. Add butter or margarine, cream and enough reserved cooking liquid (about ¾ cup) to make a light and creamy consistency. Season with salt and pepper. Transfer to warmed serving dish and sprinkle with the chopped chives.
PER SERVING: 82 CAL.; 1G PROT.; 5G TOTAL FAT (3G SAT. FAT); 9G CARB.; 10MG CHOL.; 239MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 57 Converted by MM_Buster v2.0l.