My Recipe Box

Celeriac & Yukon Gold Purée

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Serves eight.

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.

  • 1-1/2 lb. celeriac (1 large or 2 small), peeled and roughly chopped
  • 1-1/2 lb. Yukon Gold or russet potatoes, peeled and cut into chunks
  • 1 Tbs. plus 1-1/2 tsp. coarse salt
  • 3/4 cup milk or half-and-half
  • 3 Tbs. unsalted butter
  • 2 Tbs. grated fresh or prepared horseradish, or to taste
  • Fresh lemon juice to taste (I use 1 scant tsp.)
  • Freshly ground white pepper
Tip:
Celeriac needs to be peeled with a knife, rather than a vegetable peeler.

Put the celeriac and potatoes in a pot, cover with water by at least an inch, and add 1 Tbs. of the salt. Bring to a boil. Reduce the heat to medium, cover partway, and cook until very tender, 20 to 25 min. Drain. Return the vegetables to the pot and set it over medium heat for 1 to 2 min., shaking and stirring to evaporate any excess water. Rinse a small saucepan in cold water (this will make the pan easier to clean later); pour in the milk (or half-and-half). Bring to just below a simmer over medium heat; set aside. Force the vegetables through a ricer or food mill and return them to the boiling pot. Beat in the butter with a wooden spoon. Add the milk to the potatoes a little at a time, beating vigorously after each addition. Stir in the horseradish and lemon juice. Add the remaining 1-1/2-tsp. salt, season with pepper, and serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 5; Fat Calories (kcal): 50; Saturated Fat (g): 3; Protein (g): 4; Monounsaturated Fat (g): 2; Carbohydrates (g): 25; Polyunsaturated Fat (g): 0; Sodium (mg): 680; Cholesterol (mg): 15; Fiber (g): 3;

Photo: Amy Albert

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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