Mashed Potatoes with Celeriac and Brown Butter Recipe

Mashed Potatoes with Celeriac and Brown Butter

Coconut Free

Sugar Free

Gluten Free

Nut Free

Legume Free

Seed Free

Grain Free Diet

Egg Free

Vegetarian

Primal

Mashed Potatoes with Celeriac and Brown Butter

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Description

Try our elevated twist on a classic! Celeriac, the hearty root of the celery plant, creates a mash that’s slightly lighter in texture and lower in starch, without sacrificing creaminess or flavor (celeriac is very mild in flavor), while nutty, aromatic brown butter adds a rich, savory depth that makes this side dish unforgettable. And because celeriac is packed with fiber, vitamins, and minerals, you can feel good about digging into these mashed potatoes!

Serves

6 (makes about 4 cups)

Total Time

45 minutes

Ingredients

8 cups cold water

1-1 1/2 pounds organic celeriac (celery root)

1 1⁄2 pounds organic Yukon Gold potatoes

2 teaspoons Natural Grocers® Brand Bulk Real Salt

5 tablespoons organic butter

1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper

2 tablespoons minced organic chives (or sub finely minced green onion, green parts only)

Directions

Place the water in a large pot.
Trim the top and bottom from the celery root and peel it with a vegetable peeler or sharp knife, making sure you cut off all the brown and tough woody parts—the woody parts will ruin the mash because they won’t break down during cooking. Halve the celery root, then cut crosswise into 1/3-inch-thick slices. Stacking a few slices at a time, cut lengthwise into 1/2-inch-wide sticks, adding them to the pot of cold water as they are cut.
Peel the potatoes, cut into 2-inch chunks, and add to the pot. Note: The potatoes will cook quicker than the celery root, so make sure the chunks are larger. Add 2 teaspoons of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, until a paring knife goes easily into the potatoes and the celery root is tender, 10 to 15 minutes.
While the vegetables cook, make the brown butter. Place the butter in a small pan on the stovetop over medium heat. Let the butter melt and turn foamy. Once it starts to foam, begin stirring it. Don’t walk away. Keep stirring until the foam goes down, 3-5 minutes. The foam will eventually reduce and reveal brown, nutty-smelling butter. Once the butter has browned, take it off the heat and set it aside.
When the vegetables are ready, scoop out 1 cup of the cooking liquid and set it aside to use for mashing.
Drain the vegetables through a colander in the sink and let sit for a minute to let some of the steam dissipate.
Add the vegetables back to the pot, add 1/4 cup of the reserved cooking liquid and half of the melted brown butter. Mash with a potato masher until smooth. You may also use a food processor on the pulse mode, using caution to not over process—over processing will make the potatoes turn gummy. Note: Do not use a ricer, it will not break down the celery root very well. Add reserved cooking liquid a little at a time to achieve a loose, creamy mash (you will use about 1/2 to 3/4 cup total). Add the pepper and stir to combine. Taste and season with more salt if desired.
Transfer to a serving dish, drizzle the remaining brown butter on top and sprinkle with the chives. Serve immediately.

Nutrition Information

per one serving

Calories	Carbs	Protein	Fat	Fiber
182 kcal	22 g	3 g	10 g	1 g

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