That's a quote from my potato-loving husband! Enough said!
Celeriac & Parsnip Mash
From EatingWell: Fall 2003
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro—or trattoria, because we've relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.
3 Reviews for Celeriac & Parsnip Mash
Sssshhhhhhhhhhhhhhhhaaaaaaaaaaazzzzzzzzzzzzaaaaaammmmmmmmmmmmmmmmm!! I just found my holiday dinner mashed potato substitute!! Oh, my this is sooo good, and the dijon adds a wonderful tangyness, though I did make it sans the chives (because I didn't have any). I had a slight issue with puree/blend/liquifying the parsnips and the celery root, but that was merely because I had to use a blender since I don't own a food processor, but it all worked out in the end and it is super yummy!!
Especially good with ingredients from the garden!
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)