Vegetarian recipes and info


Potato Celeriac Purée

The creaminess of mashed potatoes enhanced with the earthiness of celeriac. Potato celeriac purée
Yield 4 servings
Time 20 minutes
Tools
  • medium saucepan
  • colander
  • potato masher
  • large frying pan with lid
  • wooden spoon
  • immersion blender
Ingredients
  • salt
  • 1 pound potatoes, scrubbed or peeled, cut into chunks
  • ¼ c olive oil, divided
  • 1 medium celeriac (about ¾ pound), peeled and diced
  • ¼ c cashew milk
Directions

Fill the saucepan with water, add a healthy pinch of salt and the potatoes, and boil until soft, 10-15 minutes.

Meanwhile, heat 2 T oil in the frying pan, add celeriac and a pinch of salt, cover, and cook over low heat, stirring occasionally, until soft – 12-15 minutes.

Drain the potatoes, then transfer back to pot and mash with remaining 2 T oil.

Transfer the cooked celeriac into the immersion blender container, add milk, and purée.

Stir celeriac purée into the mashed potatoes and serve hot.

Notes

Potato celeriac purée is particularly tasty alongside marinated tofu.

The Art of Simple FoodAdapted from the recipe for “Celeriac and potato purée” in The Art of Simple Foodread my review.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Potato celeriac purée
#celeriac #creamy #potatoes
Appetizers & Side DishesComfort FoodEasy RecipesQuickiesVegan RecipesWinter

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