Not Just Mashed Potatoes
|Lemon juice||2 Pound|
|Potatoes||4 Medium, peeled|
|Garlic||4 Clove (20 gm), peeled|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Fill a large bowl with cold water and add lemon juice.
With sharp knife, peel celery root; cut into 2 in (5 cm) chunks, dropping them into the water and lemon juice as you go.
(This stops the celery root from discoloring.)
Cut potatoes into 2 in (5 cm) chunks.
Drain celery root.
In large saucepan, combine celery root, potatoes, garlic and enough water to cover them.
Bring to boil over high heat.
Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender.
Drain well; return vegetables to saucepan.
Place over low heat to dry out slightly, shaking saucepan occasionally.
1 In 8-cup (2 L) microwave-safe bowl, combine cream and butter.
Microwave at High (100%) 1 to 2 minutes or until cream is heated and butter has melted.
(Alternatively, heat butter and cream in small saucepan; transfer to 8 cup/2 L bowl.)
Add vegetables to cream mixture; mash roughly with fork.
With electric mixer, beat vegetables and cream until smooth and creamy.
Season with salt and pepper to taste; stir in parsley.
Transfer to heated serving dish; serve immediately.