Potato, Celeriac & Parsnip Mash with Leek Frizzle

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Potato, Celeriac & Parsnip Mash With Leek Frizzle

Source: Recipezaar, recipe from the LCBO Food and Drink magazine.

 

 

4 cups chicken-style stock -OR- water

3 cloves garlic, peeled and halved

2 lbs (900 g) yukon gold potatoes, peeled and cut into 2 " (5 cm) dice

1 small celery root (celeriac), peeled and cut into 1 inch (2.5 cm)

dice

2 medium parsnips, peeled and cut into 1 inch (2.5 cm) dice

1/4 cup olive oil

1 tablespoon (3 tsp) grated horseradish (optional)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

salt & freshly ground black pepper

 

 

Garnish:

 

1 leek, dark green leaves removed,to garnish

1/4 cup vegetable oil (for frying)

salt

 

 

1. Combine stock (or water) and garlic in a large pot over medium

high-heat. Bring to boil, cover and reduce heat to low and simmer 5

minutes.

 

2. Add potatoes and cook for 5 minutes.

 

3. Then, add celery root and parsnips and cook uncovered for 15

minutes or until all vegetables are soft.

 

4. Drain vegetables, reserving the liquid and then mash vegetables

with a potato masher.

 

5. Stir in olive oil, horseradish and chopped herbs. If necessary, add

a small amount of reserved liquid to make a soft puree and season to

taste.

 

6. Place in serving dish.

 

7. Cut leek into long julienne strips.

 

8. Heat oil in small skillet until very hot. Add leaks and cook for 20

seconds or more until golden brown. Remove immediately from oil and

drain on paper towels. Season with salt. Sprinkle on top of potatoes

and serve.

 

 

Serves 6.