Celery Root Colcannon
Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.Advertisement
Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with 1/4 teaspoon salt and cook, stirring often, until very tender and light brown in spots, 8 to 10 minutes. Remove from heat and cover.
Transfer the celery root and garlic to a food processor; add the remaining pinch of salt, milk, butter and pepper; puree until smooth. Scrape into a large bowl and stir in the cabbage and herbs.
Tips: Find celery root (aka celeriac), a celery-flavored root vegetable with a cooked texture similar to potatoes, in the refrigerated produce section near other root vegetables. To peel it, trim off the root and stem end, then remove the thick skin with a knife, or use a vegetable peeler and peel around the root several times to remove the fibrous skin. Try it in soups, roasted or mashed like potatoes.
3 vegetable, 2 fat