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Creamy Potato and Celeriac Mash
with Chives
A combination of celeriac and potatoes lighten this mainstay side and give it more depth than the traditional version with just spuds. Don't worry, this won't affect your gravy volcano tactics!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
5 unit(s)
Russet Potato
1 unit(s)
Celeriac
8 tbsp
Unsalted Butter
(Contains Milk)
½ cup
Cream
(Contains Milk)
1 tbsp
Chives
Not included in your delivery
½ tsp
Pepper*
4.5 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. (NOTE: Keep potatoes in the fridge completely covered with water in a large pot if doing prep the night before.)Cut away top of celeriac, 1/2-inch, then root, 1-inch. (NOTE: Keep trimming until all the roots' nooks and crannies are removed.) (TIP: Scan the QR code for a how-to video!)Place celeriac on a flat side. Cut away 1/4-inch of celeriac's tough outer layer, turning celeriac as you go, then chop into 1-inch pieces. (NOTE: You should have about 4 cups.)
Add potatoes, celeriac, 1 tbsp salt and enough water to cover (by approx. 1 inch) to a large pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 13-15 min. While water comes to a boil, move on to striploin roast.
Drain potatoes and celeriac in a colander, then return to the same pot.Add 1/2 cup cream and 7 tbsp butter. Heat the pot over medium, stirring occasionally, until cream comes to a gentle simmer and butter is mostly melted.Remove the pot from heat, season with 3/4 tsp salt and 1/2 tsp pepper, then mash until creamy. Cover mash and set aside at the back of the stove to keep warm until ready to serve.Once mash is done, make cheese sauce.
Once glazed veggies and striploin roast are done and oven is turned off, transfer mash to a serving vessel.Cover with foil, then keep warm in the oven.When ready to serve, sprinkle 1 tbsp chives over top. Garnish with 1 tbsp butter. (NOTE: Remind your guests the vessel is hot!)
