Recipe: Celeriac Whipped Potatoes

WARM AND FILLING FOR WINTER

Ingredients

3 LBS POTATOES - Russet or Yukon, peeled whole
1 LB CELERIAC ROOT OR PARSNIPS, cut into 1/2 pieces
1/2 YELLOW ONION, small dice (roughly cut is fine)
2 CLOVES GARLIC, roughly chopped
1/2 CUP MILK
1/2 CUP CREAM
1 STICK BUTTER
CHIVES, PARSLEY, DILL, finely chopped
SALT AND PEPPER for garnish

Instructions

  1. Put potatoes in a large stockpot, then cover them with cold water. Make sure to heavily salt the water (for every quart of water add 1/4 cup kosher salt).

  2. Simmer potatoes until tender, strain, then add back to stockpot.

  3. Saute onions until golden, then add garlic and cook for an additional 3 minutes.  

  4. Combine celeriac root (or parsnips) with onion/garlic mixture into a small saucepan, add 3 cups broth and simmer until very soft and the broth is reduced by half.

  5. Add milk, butter and cream to celeriac root mixture and cook until hot, then puree in blender.

  6. Smash potatoes with whisk, add to standing or hand held mixer and whip.

  7. Add celeriac root puree and whip until extra creamy. You may want to add more broth, cream, or milk to achieve the desired texture.

  8. Stir in fresh herbs and serve. 

Contributed by Rogelio Berumen, Neighbors agent and chef.

Brad Twiss