about 2 pounds potatoes
1 large celery root (celeriac)
1 tbsp butter
1 tsp sea salt (or to taste)
Wash and peel the celery root. The skin is quite thick; make sure to get rid of all the tough, fibrous bits. Cut it in half lengthwise.
Wash the potatoes and leave whole.
Toss everything in a light coating of olive oil and put on a baking sheet. Cover with aluminum foil.
Bake for 1 hour at 350 degrees.
Transfer vegetables to a large bowl, add the butter and salt, an mash everything together.
If you just got a veggie box, I used all the potatoes we got this week, and the celery root that was in there. Perfect combo! Sorry, no pictures. I roasted the beets at the same time and they tinted everything red, so my mash is pink O_o.
Bon Apetit!
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