Horseradish Mashed Potatoes and Celeriac

1 lb. celeriac, peeled and cut into chunks
1 lb. potatoes (peeled or unpeeled, your choice) cut into chunks
1 bay leaf
4 cloves garlic, peeled
½ cup heavy cream
4 Tb. Butter
2 tsp. horseradish
salt and pepper to taste

Combine celeriac, potatoes, bay leaf, and garlic with water to cover; boil until just tender (about 20 minutes). Drain, remove bay leaf, and return vegetables to pot. Add cream, butter, and horseradish. Mash and season with salt and pepper. Makes 4-6 servings.

 

One Response to Horseradish Mashed Potatoes and Celeriac

  1. Oswaldo Lamens says:

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.^

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