Don't be afraid of all the garlic that goes into this creamy mash; the garlic simmers with the milk, infusing it with a mellow, sweet flavor.
1-1/2 lb. celery root, peeled and cut into 1-inch pieces (3 cups)
2 lb. medium Yukon Gold potatoes (about 5), peeled and cut into 1-inch cubes (4 cups)
1 cup whole milk
10 medium cloves garlic, halved
3 fresh bay leaves (or 1 dried)
1/2 cup crème fraîche
1 Tbs. unsalted butter, melted
Tip:Forget using a vegetable peeler to peel the celery root—a paring knife works better. Cut off the celery root’s top and bottom, then slice off the skin, starting at the top and following the curve of the bulb down to the bottom. Do
Set a 4-quart saucepan of water over high heat. Add the celery root and 1 Tbs. salt and bring to a boil. When the water has boiled for 10 minutes, add the potatoes and cook until a skewer can easily penetrate the center of the potato and celery root pieces, about 15 minutes more.
Meanwhile, in a 1-quart saucepan, bring the milk, garlic, and bay leaves to a boil over medium-high heat. Remove from the heat, cover, and set aside to steep for 30 minutes.
Drain the potatoes and celery root. Pass them through a ricer (or a food mill fitted with a fine disk) back into the pan in which they were cooked. Over medium heat, cook the mixture, stirring often, so it loses some of its moisture, 1 to 2 minutes. You will see a white film on the bottom of the pot when the vegetables are dry.
Strain the milk mixture and stir it into the mashed mixture. Stir in the crème fraîche and butter. Season to taste with salt, and serve.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips