For a printer friendly version of this recipe, click here.
The combination of potatoes and celery root…scrumptious! Adding a little horseradish really adds zing to this dish! It’s kind of like a little black dress, it goes with everything from roast beef, pork, veal and poultry. If you are wondering why the potatoes look a little pink in the photo, it’s because I used red heirloom potatoes that have a pinkish interior. ** If you have leftover celery root make a salad! Adapted from Bon Appetit.
Makes 6 – 8 Servings
2 ½ lbs. potatoes (a combination of russet, Yukon Golds & other mashing potatoes), peeled & cut into 2” cubes
1 (1) lb. celery root/celeriac
1 tsp. prepared horseradish (from a jar)
1 ½ cups sour cream
3 Tbsp. Dijon mustard
2 Tbsp. unsalted butter, room temperature
Salt to taste
Place potatoes & celery root in a large pot. Add water to cover by 1”; bring to a boil, reduce the heat to medium-high & simmer until vegetables are tender; 25 – 30 minutes.
Drain vegetables, reserving 1 cup of cooking liquid. Return vegetables to the pot; add the sour cream, Dijon & butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Add the horseradish & season to taste with salt.
**If you would like to make a celery root salad, please go to either Celeriac Salad or Celeriac Salad With Hazelnut Vinaigrette.
