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Celery Root and Rutabaga Mash

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Serves 4

  • by from Fine Cooking
    Issue 125

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 15; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 10; Protein (g): protein g 3; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 4;

Photo: Scott Phillips

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