• Liz Talley - Urban Graze

Creamy Country-Smashed Potatoes with Celeriac


This could be my favorite way to enjoy celeriac. In my mind, it is over-the-top comfort food! This will give you two very ample servings. Perfect side with ribs, roasted poultry, pork roast or chops.

¼ lb. celeriac, peeled and small diced

1 lb. potatoes, peeled and small diced

2 Tbsp. butter, room temperature

⅓ c. cream, room temperature

Salt and pepper

⅛ - ¼ tsp. horseradish sauce, optional (if you like/want horseradish)

Steam the celeriac and potatoes together until very soft (about 20 minutes).

Drain, empty into a large bowl, and toss immediately with the butter and cream. Smash with a fork to your desired consistency. Try not to eat it all before putting it on the table.

Note:

Raw, peeled celeriac browns quickly when exposed to air. If you're not cooking right away, have a “holding tank” at the ready, to buy yourself time and prevent discoloration–- add a splash of lemon juice, vinegar, or other acid to a bowl of water (1-2 tsp. per cup is fine). Simply add your cut pieces to the water as you work, then remove as you prepare your dish.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now