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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe sounds really good to me but I have never tried it. It came from a Thanksgiving Living magazine. The serving size is just a guesstimate. Ingredients:
1 3/4 cups low sodium chicken broth |
1 cup water |
1 lb celeriac, peeled, cored, and cut into pieces (celery root) |
1 lb yukon gold potato, peeled and cut into 1 inch pieces |
1 medium granny smith apple, peeled, cored, and cut into 1 inch pieces |
1 medium shallot, coarsely chopped |
1 dried bay leaf |
coarse salt |
2 tablespoons unsalted butter |
3/4 ounce blue cheese, such as buttermilk blue, danish blue (about 2 tablespoons) or 3/4 ounce roquefort cheese, plus more for crumbling on top |
Directions:
1. Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot.
2. Cook until tender (about 10 minutes).
3. Strain, reserving liquid; discard bay leaf.
4. Coarsely mash with with a potato masher.
5. Using a fork, mash together butter and blue cheese in a small bowl.
6. Stir into celeriac mixture.
7. Season with salt.
8. Spoon into a warm serving bowl, and crumble blue cheese on top.
9. note: mash can be made up to an hour ahead; transferred to a heatproof bowl, cover, and set over a pan of barely simmering water).
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