• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Potato and Celeriac Mash

January 21, 2009 | Vegetables

I was busy cooking for the Whiz Kids tutoring program dinner yesterday and was rooting around in my kitchen for something to nibble on when I made an incredibly delicious accidental dish. It all starts with celeriac (sometimes called celery root), the weird thing you see at the left that looks a bit like an octopus. It’s a root vegetable and I’ve been getting them from my farm during the winter harvest. You cut off the roots and peel it and you’ll find it has a mild celery taste. It’s often used in combination with potatoes to make a mashed vegetable dish, and I had some of that left over in my refrigerator. I also saw a hunk of goat cheese in there so I added that to it, heated it up, stirred it all together and voila – heaven in a bowl!

Potato and Celeriac Mash with Bacon and Goat Cheese
Serves 4-6

4 medium Yukon Gold potatoes, peeled and cubed
1 whole celeriac, peeled and cubed
1 teaspoon salt
6 tablespoons butter
1/4 cup heavy cream, or substitute chicken broth
4 ounces goat cheese, crumbled
4 slices bacon, diced
salt and pepper, to taste

Add potatoes and celeriac to a large pot and cover with cold water. Bring to a boil, add salt, reduce to simmer, and cook until soft. While the potatoes are cooking, fry bacon in a large skillet until very crisp. Drain fat completely on paper towels. When the vegetables are soft, drain and return to the hot pot. Add the butter, heavy cream and goat cheese crumbles and mash together until smooth. If you prefer a creamier texture, add more cream, chicken broth, milk or a little of the potato cooking water. Add bacon crumbles and season with salt and pepper to taste.

Comments

One Response | TrackBack URL | Comments Feed

  1. […] You’ve probably already discovered that celeriac and potatoes mashed together taste great – but why not try the simple addition of goat cheese and bacon in my Potato and Celeriac Mash? […]

    Reply

Leave a Reply



Restaurant Reviews

  • spuntino denver tuna salad
  • earls kitchen
  • squeaky bean denver salmon with radishes 1
  • restaurant roundup
  • fish tacos
  • dining out tip
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives