We usually travel to my family’s home in Nevada for Thanksgiving.  This is the first year, for as long as I can remember, that we will be staying local.  We are excited to be home this year as our travels have been non-stop.  We will not be entertaining;  instead, we will be spending the day with some dear friends.  I plan on bringing this recipe for Celery Root and Potato Mash with Parsley Oil Drizzle.

 

Usually, the holiday at my family’s home plays along these lines;  we go there, and I cook.  This year I only have to think of an appetizer and a side dish.  Don’t get me wrong, I love to entertain, and I love to cook, but am looking forward to a wee break.  I cannot tell you what I am going to be making as I have not decided as of yet.  I have piles of books next to my desk and online books and magazines loaded.  I am still toying with a few ideas.  *wink*

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Celery Root and Potato Mash with Parsley Oil Drizzle 

Ingredients:

Mash

1 small celeriac (celery root)

4 medium-sized russet potatoes

3 garlic cloves

2 tablespoons half and half

2 tablespoons olive oil

kosher salt to taste

black pepper

Parsley Olive Oil 

3 tablespoons Italian parsley

2 tablespoons olive oil

How To:

Mash

Peel the celeriac root and potatoes.  Wash any extra traces of dirt off.  Cut into medium-sized cubes.

Peel the garlic.

Put the celeriac root, potatoes, and garlic into a large pot.  Cover with cold water.

Bring to a boil, then reduce the heat to a simmer.  Cook until soft enough to mash, about 20 – 30 minutes.  Timing depends on the size of the vegetables.

Drain in a colander.

Gently heat the milk and olive oil in the same pot that you cooked the potatoes in.

Add the celeriac root and potatoes.

Mash with a potato masher.

Season to taste with salt and pepper.

Parsley Olive Oil

In a food processor add the olive oil and parsley.  Pulse until well combined;  about 1 minute.

Serving

Place the mashed mixture into a serving dish.  Drizzle with the parsley oil.

Serve.

Eat.

 

 

 

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