Celeriac Garlic Mash
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Fluffy and light, this is a novel vegetable dish. If making it ahead of time and you don't have a microwave, you can reheat it in the top of a double boiler.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 146 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 20 g |
| fibre | 3 g |
| chol | 18 mg |
| sodium | 709 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 6% |
| vit C | 17% |
| folate | 5% |
Suggested Recipes
-
1 celery root (2 lb/1 lb)
2 potatoes (1 lb/500 g total)
8 cloves garlic
1/4 cup (50 mL) 10% cream
1/4 cup (50 mL) butter, softened
1 tbsp (15 mL) grainy mustard
1/4 tsp (1 mL) each salt and pepper
Preparation:
Peel and cut celery root into 1-inch (2.5 cm) chunks. Peel and cut potatoes in half. In saucepan of boiling salted water, cover and cook celery root, potatoes and garlic until tender, about 20 minutes. Drain and return to pot.
Smash with potato masher. Using electric beaters, beat in cream, butter, mustard, salt and pepper until light and fluffy. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat in microwave.)
Smash with potato masher. Using electric beaters, beat in cream, butter, mustard, salt and pepper until light and fluffy. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat in microwave.)
Source
Canadian Living Magazine: November 2007
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