1 celeriac (celery root), peeled and cut into 1/2-inch pieces3 potatoes, peeled and cut into 1/2-inch pieces1/3 cup heavy cream3 tablespoons butter
Salt and pepper, to taste
Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Add salt and pepper to taste.
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This recipe was most recently featured in
Boston Organics Newsletter No. 41 of 2011.