A&M: A lovely change of pace from simple mashed potatoes, this puree sings with bright, clean flavor. Although she handles it like a pro, Sonali wrote that she “recently discovered celeriac, also known as celery root.” The celery root and apple both contribute tartness (there’s even a mysterious lemony element, although no lemon is used), while the potato smooths out any rough edges. Cream and butter make the puree luscious, so that it feels like a treat rather than just a healthy dose of veggies.
1 medium celeriac (about 1 ¼ pounds), peeled and cut into ½-inch pieces
1 small Idaho potato (about 6 ounces), peeled and cut into 1-inch pieces
Kosher salt
1 Granny Smith apple, peeled, cored, and cut into 1-inch pieces
½ cup heavy cream
2 tablespoons unsalted butter
1 bay leaf
Freshly ground black pepper
TIPS AND TECHNIQUES
Sonali said: “Because I like to start both the celery root and potatoes in cold water and the celery root takes slightly longer to cook, I cut it into smaller pieces so that everything will finish cooking at the same time.”
Ody: “I don’t have a food mill, but recently I’ve started using my stand mixer for mashed-tuber dishes—I make sure to get the roots good and mushy and also preheat the mixer bowl with hot water so that the mash stays hot during mixing. The paddle attachment gives it the perfect texture.”
ABOUT THE COOK
Learn more about Sonali and see her recipe for Braised Moroccan Chicken and Olives; see her recipe for Mashed Potatoes with Caramelized Onions and Goat Cheese.
WHAT THE COMMUNITY SAID
Broyals: “Looks delicious. Comfort food with a gourmet twist.”