music: “Flightless Bird” by Iron & Wine
This would be a celeriac, a.k.a. celery root.
Quick facts about celeriac:
Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight
Celeriac may be used raw or cooked
Celeriac has a celery flavor, and is often used as a flavouring in soups and stews
Normally keeps well and should last three to four months
Low in Saturated Fat and Cholesterol
High in Vitamin C, Vitamin K, Phosphorus, Potassium, Dietary Fiber, Vitamin B6, Magnesium and Manganese
So I found some celeriac at the farmer’s market this past weekend and wanted to give it a try. After scouring the internet and cookbooks, I found many applications for celeriac in soups and stews, but I wanted to try it in an application where it was the star. So I made a quick celeriac mash.
2 celeriac bulbs
1 medium potato
1 tablespoon butter (optional)
Peel and chop celeriac and potato into one inch cubes.
Place celeriac in medium sauce pan and barely cover with water.
Place heat on medium high and simmer for 10 minutes, or until tender, but still slightly firm.
Add potato cubes and simmer for another ten minutes, until both potato and celeriac are tender.
Drain off excess liquid and mash.
When you have reached desired consistency, add butter if using and then, season with garlic salt and fresh parsley.
Celeriac takes on flavor very well, so you can always substitute your favorite spices to change up the flavor.