The Celery Root


Celery root is on about the same level with turnips when it comes to mystery and intrigue. It’s a weird looking and intimidating ingredient but so savory and delicious that it makes you re-think basic old root vegetables and boring potatoes.

Celery Root Mashed Potatoes

modified from Cooks Illustrated

NOTES:If you dice ahead of time, you must submerge both celery root and potatoes seperately in cold water to avoid oxidization. Dry the celery root with paper towels prior to cooking so you can get a good caramelization. Do not use yukon gold potatoes (my favorite for plain mashers) because they make it gummy.


1 1/2 C celery root, diced 1/2 in thick
2 russet potatoes, in 1/4 in half moons
4 tbsp butter
1/3 C chicken broth
3/4 C half/half or milk, warmed

  1. From Cooks Illustrated:

    1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)

    1. 2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.

    2. 3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half. Season with salt and pepper to taste; serve immediately.

  2. These are great with Friday Steak Night because they are so savory and hearty. Love them!

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