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Truffled Celery Root Mash Recipe

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This recipe for Truffled Celery Root Mash is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 celery root bulbs
1 cup onion, diced
4 TBS butter
1/2 cup heavy cream
white pepper to taste
salt
1/2 TBS white truffle oil
Directions:
Directions:
Boil a large pot of salted water. While the water comes up to a boil, peel celery root and dice. Add to pot and boil until soft (the smaller the dice, the less time needed in water). Drain celery root in a colander and put into a large mixing bowl. Then take 1 TBS butter and sauté the onions until soft. Add onions and celery root together and then add cream. Add white pepper to taste, and remaining butter. Mix with a hand blender or an immersion blender until smooth. Serve hot with truffle oil sprinkled on top.

If you don’t like the taste of truffle oil, omit it and sprinkle some fresh Parmesan on top.

TO TURN THIS INTO AN ENTRÉE

**Don’t add truffle oil on top until the end**

Place celery root in a greased casserole dish with 1 cup Parmesan on top. Place in a warm oven at 200 degrees.

1 cup Cremini mushrooms
1 cup Portobello mushrooms
1 cup Shiitake mushrooms
1 TBS butter
1 TBS garlic
1 TBS shallot
1 TBS dried mushrooms
1/4 cup very hot water

Slice the mushrooms in half. Heat butter in a sauté pan and add garlic and shallots. Sauté until soft. Fold in the dry mushrooms and water, allowing to mix. Pull celery root mix from the oven and sprinkle with truffle oil. Serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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