Celery Root - Mashed Potatoes With Roasted Hazelnu... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another side dish for our Thanksgiving 2012. I only used celery root to make stocks, but to work it into mashed potatoes is a great idea. With roasted, chopped hazelnuts mixed under and drizzled with walnut oil, this side dish is definitely a keeper. Read more . Adapted from Suzanne Goin. Ingredients:
2 pounds celery root, peeled, cut into 1/2 cubes |
2 pounds russet potatoes, peeled, cut into 1 cubes |
kosher salt |
1/2 cup heavy cream |
2/3 cup whole milk |
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2 cubes |
freshly ground black pepper |
2 tablespoon good-quality hazelnut or walnut oil |
1/2 cup coarsely chopped toasted hazelnuts, divided |
Directions:
1. Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes. Drain vegetables well. Mash with a potato masher, until very smooth.
2. Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
3. Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Mix in 1 tb walnut oil and 1/2 of the hazelnuts, season to taste with salt and pepper.
4. Put into a serving bowl. Drizzle with remaining oil; scatter hazelnuts over.
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