Recently our friend Gina made some pretty ridiculous ginger soy glazed short ribs and we were invited over to partake. Always the consummate guests we decided to whip up a side dish for her efforts but needed something fancier than your typical taters. Enter the celery root, a knobby ugly little subterranean veggie with a pleasant taste and personality to boot.
Equipment Needed: 3 QT Pot, Chef’s Knife, Vegetable Peeler, Cutting Board, Potato Masher (OR) Immersion Blender (OR) Food Processor
Serving Suggestion: Family Style
Suggested Wine Pairing: This is a relatively neutral side so pick a beverage that fits your main protein (e.g., reds for dark meat, whites for lighter)
Suggested Beer Pairing: Same deal, dark for dark, light for light (or you can do whatever floats your boat, we won’t stop you)
- 2 lbs celery root ($1.99/lb)
- 1 medium Yukon gold potato ($1.49/lb)
- 3/4 C chicken stock, divided ($3.19/QT)
- 1/4 C skim milk ($1.19/QT)
- 1 TBSP butter ($4.99/lb)
- Wash and peel the potato and celery root. Cut everything into 2 inch cubes to help them cook faster.
- Put the chunks in your pot, cover them with water and add about 1/2 C of chicken stock and a healthy pinch of salt to start the flavor train out of the station.
- Put the lid on your pot and place it on high heat. Cook those babies until you can easily slide a fork into them (about 20).
- Drain the liquid when they’re done. If you’re using a food processor, transfer the chunks there now. If you’re mashing or using a stick blender, leave ’em where they lay. Add a quick splash of chicken stock and milk along with the butter and a pinch of salt and pepper. Mash or blend until smooth and add more liquid if things are still a little chunky.