4 cups (1 L) chicken stock or water
3 cloves garlic, peeled and halved
2 lb (1 kg) Yukon Gold potatoes, peeled and cut in 2-inch (5 cm) dice
1 small celery root, peeled and cut in 1-inch (2.5 cm) dice
2 medium parsnips, peeled and cut in 1-inch (2.5 cm) dice
¼ cup (60 mL) olive oil
¼ cup (60 mL) whipping cream, optional
¼ cup (60 mL) chopped fresh parsley
¼ cup (60 mL) chopped fresh mint
1 tbsp (15 mL) grated horseradish, optional
Salt and freshly ground black pepper
1 leek, dark green leaves removed
¼ cup (60 mL) vegetable oil for frying
Salt to taste
- Combine stock and garlic in a medium pot over medium-high heat. Bring to boil, cover and reduce heat to low. Simmer for 5 minutes. Add potatoes. Cook for 5 minutes. Add celery root and parsnips. Cook, uncovered, for 15 minutes or until all vegetables are soft. Drain vegetables, reserving liquid.
- Mash vegetables with a potato masher. Stir in oil, cream, parsley, mint and horseradish. Add reserved liquid as needed to make a soft purée. Season to taste. Mound in a dish.
- For garnish, cut leek into long julienne strips. Heat oil in a small skillet until very hot. Add leeks and cook for 20 seconds or until golden brown. Remove immediately from oil and drain on paper towels. Season with salt. Strew frizzled leeks over top of potatoes.