Friend of Julie: Celeriac and Parsnip Mash

I was first introduced to celeriac earlier this year when I was in France. My friend Andrea was making a beef stew for my last night visiting at the end of the week and she wanted me to have something in lieu of rice. At lunch one day she ordered mashed celeriac and when I tasted it she was happy she found just the right thing for me to have with her stew.

Andrea's celeriac. Photo by Theresa

Andrea diced her celeriac and then cooked them in boiling water like a potato. She seasoned them with salt, pepper, and butter, then placed them in a casserole dish and kept them warm in the oven while the stew and other vegetables finished cooking. She served the celeriac in the casserole dish. I was careful to balance my meat to veggie ratio.

BTW, you can substitute celeriac for potatoes in most any recipe. 
 
Celeriac and Parsnip Mash
This celeriac and parsnip mash recipe comes from our contributor Jennifer and may be just what you're looking for to add to your Thanksgiving dinner.

Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 2 garlic cloves, peeled and sliced
• 1 lb parsnip, peeled and coarsely chopped
• 1 celery root, peeled and coarsely chopped
• 3 cups water (or enough to just cover vegetables) or 3 cups broth (or enough to just cover vegetables)
• salt and pepper, to taste
• 2 tablespoons butter
• optional seasonings: bay leaves or thyme or caraway seeds or even curry 

Directions

1. Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. 
2. Add the spices and the garlic, saute one minute longer. 
3. Add the parsnips and celery root, then cover with the liquid. 
4. Simmer over medium heat until vegetables are very tender, about 30 minutes.
5. Remove bay leaves. 
6. Drain, reserving liquid. 
7. Return solids to the pot and mash. 
8. Add cooking liquid to desired consistency. 
9. Stir in butter, adjust seasonings to taste. 

Celeriac in my kitchen guarded by army men. Photo by Theresa

Celeriac at the open market in France. Photo by Theresa

Andrea's beef stew served with mashed celeriac. Photo by Theresa