Not Just Mashed Potatoes Recipe
Are you looking for a Not Just Mashed Potatoes recipe that will make you beat the best chefs? If you have plenty of Vegetable on hand then Not Just Mashed Potatoes is the thing to make. It is the perfect choice for Side Dish. Missing out on this Not Just Mashed Potatoes recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
2 lb lemon juice 25 mL
1 celery root (about 1 lb/500 g) 1
4 medium potatoes, peeled (about 1 1/2 lb/750 g total) 4
4 cloves garlic, peeled 4
1/2 cup whipping cream (35%) 125 mL
2 lb butter 25 mL
salt and pepper
1/4 cup chopped fresh parsley 50 mL
Directions
Fill a large bowl with cold water and add lemon juice.
With sharp knife, peel celery root; cut into 2 in (5 cm) chunks, dropping them into the water and lemon juice as you go.
(This stops the celery root from discoloring.)
Cut potatoes into 2 in (5 cm) chunks.
Drain celery root.
In large saucepan, combine celery root, potatoes, garlic and enough water to cover them.
Bring to boil over high heat.
Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender.
Drain well; return vegetables to saucepan.
Place over low heat to dry out slightly, shaking saucepan occasionally.
1 In 8-cup (2 L) microwave-safe bowl, combine cream and butter.
Microwave at High (100%) 1 to 2 minutes or until cream is heated and butter has melted.
(Alternatively, heat butter and cream in small saucepan; transfer to 8 cup/2 L bowl.)
Add vegetables to cream mixture; mash roughly with fork.
With electric mixer, beat vegetables and cream until smooth and creamy.
Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
With sharp knife, peel celery root; cut into 2 in (5 cm) chunks, dropping them into the water and lemon juice as you go.
(This stops the celery root from discoloring.)
Cut potatoes into 2 in (5 cm) chunks.
Drain celery root.
In large saucepan, combine celery root, potatoes, garlic and enough water to cover them.
Bring to boil over high heat.
Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender.
Drain well; return vegetables to saucepan.
Place over low heat to dry out slightly, shaking saucepan occasionally.
1 In 8-cup (2 L) microwave-safe bowl, combine cream and butter.
Microwave at High (100%) 1 to 2 minutes or until cream is heated and butter has melted.
(Alternatively, heat butter and cream in small saucepan; transfer to 8 cup/2 L bowl.)
Add vegetables to cream mixture; mash roughly with fork.
With electric mixer, beat vegetables and cream until smooth and creamy.
Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.
