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Recipe

Celery Root and Rutabaga Mash

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: 4

It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short ribs.

Ingredients

  • 1 lb. celery root, peeled and cut into 1-inch pieces
  • 1 lb. rutabaga, peeled and cut into 1-inch pieces
  • Kosher salt
  • 1/3 cup whole milk; more as needed
  • 2-1/2 oz. (5 Tbs.) unsalted butter, cut into 4 pieces
  • 1 small clove garlic, minced
  • 1 pinch celery seed
  • Freshly ground white pepper

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 40
      Sodium (mg): 430
      Carbohydrates (g): 19
      Fiber (g): 4
      Protein (g): 3

Preparation

  • Put the celery root and rutabaga in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil, skimming off any white foam that rises, until the vegetables can be easily pierced with a fork, about 25 minutes.
  • Drain in a colander, letting the steam rise off for a few minutes. Meanwhile, heat the milk, butter, garlic, celery seed, and 1tsp. salt in the saucepan over low heat until the butter is melted.
  • For a rustic texture, return the celery root and rutabaga to the pan and mash with a potato masher to the consistency you like.
  • For a smooth texture, purée the celery root and rutabaga in a food processor until smooth, about 5 minutes, and then add them to the pan, stirring well to combine.
  • Season to taste with salt and white pepper and thin with additional milk, if necessary, before serving.

Reviews

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Reviews

  • Danamay07 | 01/04/2015

    So good for a unique/unusual side dish. I did have to use turnips instead of rutabaga but I got the 'jist' really enjoyed the variety. Also I did the 'country' style so, not super fine pure, but no one noticed and loved the flavors. Use this as your next side and your guest will be pleasantly surprised!!!

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