This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a simple one but one to remember in the winter when celeriac (celery root) is often included in my organic delivery box…
Basically you cook some celery root and potato in milk until they are very soft (hint: chop the veggies really small and they won’t take 30-40 minutes to cook…) then purée them either in a potato ricer or food processor. I don’t have a ricer and I don’t like to use a food processor to purée starchy veggies as sometimes it goes gluey so I used a medium mesh strainer to push the cooked potato and celeriac through and it works a treat. To the mash, you add some of the cooking liquid (I only needed a splash) and some butter. Mmmm!
This was a wonderful accompaniment to a batch of Dorie’s Balsamic Chicken Sheet Pan Supper (I made a version without the potatoes and added extra mushrooms).
Get the recipe for David Lebovitz’s Celery Root Purée on page 217 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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