The little bit of horseradish brightens up this earthy mash, which makes a great side dish for a pork roast or chops. The best way to peel celeriac is with a sharp paring knife. For a smooth purée, use a ricer or food mill. You can make this with a hand-held potato masher, but it will be lumpy and decidedly rustic.
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Celeriac needs to be peeled with a knife, rather than a vegetable peeler.
I like it! What I do with mine, though, is I put Heavy Cream in place of the 1/2 1/2, I only use 1 Tbsp of Horseradish, and I mix Fontina Cheese in it at the end and put in a casserole dish and sit in the oven at 200 degrees. Then I sear a divers scallop, let it cool just a little and slice it crosswise thinly. Black pepper on the scallop for taste and color. Plate with the winter vegetable on one half and a mesculan salad with a vinaigrette dressing. All this is just an variation on a very good recipe by the author.
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