Sunday, October 21, 2018

RECIPE: Mashed Celeriac with Garlic and Thyme

The first time I made this was for a Thanksgiving dinner where we had one guest who couldn't eat potatoes.  It was so tasty, and so easy, that I've been making it ever since!  It looks just like mashed potatoes and tastes even better (IMO).

The celeriac used in the photo below have been in our fridge for ONE YEAR!  I use celeriac over the winter whenever a recipe calls for celery, and I always have a few in the fridge.  When summer rolled around and celery appeared in the farm store, I forget I had them.  When I discovered them in the back of the fridge at the end of summer, rather than compost them I decided to cook them to see how they held up.  They were DELICIOUS.

And that, my friends, is the beauty of biodynamic agriculture!  When root vegetables are harvested on a 'root day' they last a year! 

This is the recipe I started with: Smashed Celeriac

Mashed Celeriac with Garlic and Thyme

Serves 4

4 medium celeriac, cleaned and chopped into 1/2" chunks
4 T ghee
1/4 t. ground thyme leaves
4 large cloves garlic, sliced
1 c. milk
1 t. himalayan pink salt
Opt: pinch cayenne

Combine celeriac, ghee and thyme in a medium saucepan and saute on medium-high until celeriac is lightly browned, about 5 min.

Add milk, garlic and salt and bring to a boil.

Reduce heat to med-low and simmer until garlic and celeriac are soft, about 20 min.

Using a slotted spoon, transfer celeriac and garlic to food processor bowl.

OPT*: raise heat under the pan, and reduce the liquid to 1/4 c.  Transfer liquid to processor bowl.

Puree, check seasoning (I added a little cayenne) and serve.

*You could use the liquid without reducing it but the puree will be a little loose.  This method makes the texture very close to 'mashed potatoes'.

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