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.

READER'S COMMENT:

"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 (...

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3 Reviews for Celeriac & Parsnip Mash

03/24/2013

Anonymous

Recommends this recipe

Better than normal potato mash

That's a quote from my potato-loving husband! Enough said!

Pros: Great low-fat, low-carb alternative

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06/21/2010

Anonymous

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!!

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