A healthy winter side dish.
1 celery root (or celeriac)
2 medium Yukon gold potatoes
1/2 cup butter, room temperature
Salt and pepper to taste
Step 1: Slice off all the bumpy, dirty outer skin of
the celery root until you only have white flesh. Rinse, then chop into
medium chunks. Put in a large pot and cover with cold water. Pop on the
lid and bring to a boil, then partially remove lid, lower heat and
simmer for 10 minutes.
Step 2: Peel and cut potatoes into likewise chunks,
and add to the pot of cooking celeriac. Cook for another 30 minutes, or
until celeriac and potatoes are both completely soft.
Step 3: Drain into a colander, then add them back to
the pot. Mash together, or use a ricer for a perfectly smooth
consistency. Add butter and stir thoroughly, then add salt and pepper to
taste. (It may seem like a lot of butter, but the butter makes it.)