Celeriac Garlic Mash

Things that I don't like: spending three hours creating an animated gif for no good reason. Things that I like: easy weeknight sides that make my husband think I'm some kind of gourmand. {Thank God he hasn't figured out that I eat chili mac with prosecco when left to my own devices.}

What is celeriac, you ask? Celery root. And it tastes nothing like celery. More like a walnut-y potato, if you can imagine based on that poet laureate description. But whatever you do, please call it "celeriac." That way I know you're apart of the club.  {The discerning foodist club. Not the chili mac plus prosecco club.}

{Although if you want in on that club, the code is "Snookie & J.Woww." Shhhhh.}
 
Ingredients:

4 c. Chicken stock {or any kind of stock}
1 Celery root
4 Cloves garlic
1/2 c. Heavy cream {Or buttermilk could be good, but I didn't think of that until I was a few immersion blender pulses in.}
1/4 t. Garlic powder
Kosher salt

Instructions:

Pour the chicken stock into a pot or large sauce pan and season with a few dashes of kosher salt. Slice the coarse peel off of the celeriac, the same way you might a pineapple. Chop the celeriac into one-inch pieces and place them in the pot along with the cloves of garlic. Bring to a boil, reduce to medium heat, and cover with a lid. Let simmer for 20 minutes.

Strain the celeriac and garlic through a sieve, and return to the pot or mixing bowl. Add the garlic powder and heavy whipping cream, and puree with a hand mixer. {You could also use a blender for this step.} Once the mash is smooth, taste and season with salt. Serve immediately.




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http://www.internetcookingprincess.com/2013/01/celeriac-garlic-mash.html

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