Holidays Recipe - Mashed Celeriac, Parsnip, and Potato

FOOD + LIFESTYLE:

photo: wbj

The Holidays are a great time of the year to make this crowd-pleasing, rustic root vegetable mash featuring often overlooked and misunderstood, celeriac (commonly known as celery root in US).

In this Cooking Lounge Holidays Recipe, the potatoes provide volume and a familiar flavor base, the parsnip adds sweet, creamy, earthy goodness. The celeriac sends the mash over-the-top with hints of herbaceousness and celery along with hearty texture. The flavors and textures in the Mashed Celeriac, Parsnip and Potato stand out yet meld beautifully with butter and cream. 

photo: wbj + Nina Masuda

photo: wbj      

photo: wbj

At Cooking Lounge, the focus is simple ideas for better living; so, recipes are more of a guide than a how-to. As you get to know more about food, flavors, pairings, growing seasons, and simple techniques, you will be able to create amazing meals that work for you.

Mashed Celeraic, Parsnip and Potato 
2 lbs of new potatoes
1 lb parsnip
1 large bulb Celeraic (celery root) approximate wt 12 ounces - 1lb.
1 stick of butter
1 cup of half and half or cream
salt
pepper
fresh parsley

To slow oxidation, I put aside a large bowl with cold water and salt for the cut root vegetables to soak. Some recipes suggest lemon and water for the celeraic. The point is keep the ingredients from turning brown.

Celeraic is a tough skinned, ungainly bulb. I used Mastrad's Elios Y Vegetable Peeler for minimal loss of flesh. Also, the handle felt ergonomic so no cramping up when peeling lots of food. After peeling the celeraic, dice and drop in bowl of water until time to cook. Make the cubes of vegetables about 1 inch each so cooking times will be about the same. Continue with parsnip, peel, slice and dice, then add to bowl of water. Next the potatoes. Depending on the variety and taste preference, the potatoes can be skin on. The skin left on for this version.

Drain and rinse the root vegetables. Add to large pot of water with a teaspoon of salt. Bring to boil. Reduce heat. Cook on low until tender (fork pierces with ease).

Drain cooked celeraic, parsnip and potato; add to large bowl. Mash and stir until blended. Add 4 tablespoons of butter and 1/2 cup of half and half. Mix. Add remaining butter, half and half. Mix. Add salt and pepper to taste. Add more half and half if desired. Remember this is a rustic mash so it WILL NOT be like a puree.

Return mixture to large pot and cook on low heat for about 30 minutes, stirring occasionally so it does not stick to pan. Place in a serving dish, top with rough chopped parsley. Mashed Celeraic, Parsnip and Potato are ready to serve. If you have more time, you can stud the top with butter and bake in a 350 oven until the top is golden brown. Mastrad's Orka silicone pot holder came in handy taking the mash out of the oven and; in a pinch, the Orka silicone pot holder worked as a trivet). You can even prepare Mashed Celeraic, Parsnip and Potato a day or so in advance; just heat and brown. Yummmm!

This post features products from innovative, international kitchenware brand, Mastrad. Mastrad sent a few items for Cooking Lounge to review. Not paid for the review. All opinions are solely Cooking Lounge. (BRANDS send more stuff. More to play with in the kitchen and more props.)

Enjoy,
Cooking Lounge