Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Tuesday, October 6, 2015
Mashed Potatoes and Celery Root
Wash, peel, and cube twice as much potato than celery root before boiling both in a pot of salted water, the celeriac will need a ten minute head start. When they’re soft enough to pierce with a fork drain thoroughly and return the vegetables to the pot over low heat. Add butter and or olive oil as well a bit of chopped parsley then mash, salt and pepper to taste.