Mashed Celeriac with Green Pepper Corn, Lemon and Garlic
This recipe puts mashed potatoes to shame with its nutty, slight celery, and ever so sweet flavors. The lemon and garlic add hints of distinct and recognizable flashes citrus and earth to this perfect side for poultry, meat, and fish. It is fall and if you are lucky you will find fresh and beautiful celeriac at the farmers market and your local grocers.
This recipe serves 4 as a side.
I topped my dish with duck confit (very decadent) and served it with a rich bottle of Sainte-Marie de Pierredon Sarah from the Abbaye DOC (Designation of Controlled Origin) of France, which blew our minds.
Now it is time to get to work. Gather up these ingredients and have fun.
2 pounds celeriac, pealed (all rough brown skin and hairs) and cut into 2 inch pieces (reserve any bright green leaves if you have them)
1/2 pound Russet or Yukon Gold potatoes pealed and cut into 2 inch pieces
3 cloves garlic pealed, left whole
3 strips (about 1 inch by 3 inch) lemon rind from 1/2 a lemon
1/2 cup light to heavy cream and more as needed
4 tablespoons sweet butter
1/2 teaspoon green pepper corn in brine (if you can’t find this use 1/8 teaspoon course ground dry green pepper corns)
Kosher salt
Boil 2 quarts of water with 3 tablespoons of salt to a boil. Add the celeriac, potatoes, garlic, and lemon rind and continue to boil celeriac and potatoes are fully cooked and easy to smash, about 20 minutes. Drain and add back to the pot.
Smash the green pepper corn into a paste using a mortar and pestle or the flat of a knife. Add cream, butter, green pepper corn paste, and a large inch of salt and cream together using an emersion blender, a beater or potato masher, cream the ingredients till smooth, adding additional cream, butter, and salt to achieve your desired consistency and flavor. You don’t want them too thin or too salty, so add these sparingly.
Serve hot as a side sprinkled with finely chopped, parsley leaves. Serve with your choice of protein. Your guests will be surprised and delighted by something so much more than regular mashed potatoes.