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Recipe Detail Page
Celeriac, Parsnip and Potato Mash with Frizzled Leeks
Winter 2005
A root vegetable mash with lots of flavour. It is an excellent side dish with steaks or roast beef. You can make the mash ahead and reheat on top of stove, beating in some extra, hot stock.
Serves 6
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 into 1-inch (2.5-cm) dice
2 medium parsnips, peeled and cut into 1-inch (2.5-cm) dice
¼ cup (50 mL) olive oil
1 tbsp (15 mL) grated horseradish, optional
¼ cup (50 mL) chopped fresh parsley
¼ cup (50 mL) chopped fresh mint
¼ cup (50 mL) whipping cream, optional
Salt and freshly ground pepper
Garnish
1 leek, dark green leaves removed
¼ cup (50 mL) vegetable oil for frying
Salt to taste
1. Combine stock and garlic in a medium pot over medium-high heat. Bring to boil, cover and reduce heat to low. Simmer 5 minutes. Add potatoes and cook 5 minutes. Add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft. Drain vegetables, reserving liquid.
2. Mash vegetables with a potato masher. Stir in oil, horseradish, parsley, mint and cream. Add reserved liquid as needed to make a soft purée. Season to taste. Pile in a dish.
3. Cut leek into long julienne strips. Heat oil in 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 on top of potatoes.
Serves 6
