The combination of potatoes and celery root is scrumptious! And adding a little horseradish really adds zing to the mixture! It’s kind of like a little black dress, it goes with everything from roast beef, pork or veal to poultry. If you are wondering why the potatoes look a little pink in the photo, it’s because I used red heirloom potatoes that have a pinkish interior. If you end up with leftover celery root see the links and make a salad! Adapted from Bon Appetit Magazine.
Makes 6 – 8 Servings
2 ½ lbs. potatoes (a combination of russet, Yukon Golds & other mashing potatoes), peeled & cut into 2” cubes
1 (1) lb. celery root/celeriac
1 tsp. prepared horseradish (from a jar)
1 ½ cups sour cream
3 Tbsp. Dijon mustard
2 Tbsp. unsalted butter, room temperature
Salt to taste
Place potatoes and celery root in a large pot. Add water to cover by 1”; bring to a boil, reduce the heat to medium-high and simmer until vegetables are tender; 25 – 30 minutes.
Drain vegetables, reserving 1 cup of cooking liquid. Return vegetables to the pot; add the sour cream (you may not need it all depending on your potatoes), Dijon and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Add the horseradish and season to taste with salt.
Helpful links to Celeriac Salad and Celeriac Salad With Hazelnut Vinaigrette.
