Mock Mashed Potatoes Celery Root Puree

Mock Mashed Potatoes/ Celery Root Puree

INGREDIENTS:

  • 2-3 cups goat milk
  • 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
  • 2 cloves of garlic
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon sea salt
  • Freshly ground pepper to taste

Tip: Peel celery root back past this fibrous ring for smooth puree.
20180211_175427.jpg

 

DIRECTIONS:

  1. Peel the celery root as above to remove all of the fibrous peel
  2. Bring milk, smashed garlic clove and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
  3. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.

Time: 30 minutes
Yield: 8 cups

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s