Hello 24/680 Food Followers:
Although Thanksgiving is about tradition, I do like to offer food ideas to “mix it up” menu-wise. Mashed potatoes are a staple and a required companion to the turkey. I’m suggesting a slight variation to include celery root (celeriac) and rutabagas (when was the last time you ate one of those!). Here’s a tasty and unique combination that I think our readers might enjoy!
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Mashed Roots with Scallions
2 pounds celery root (celeriac), peeled and cut into 1-inch pieces
1 pound rutabagas, peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
4 scallions, trimmed and thinly sliced (white and green parts)
6 tablespoons butter, divided
1/2 cup half and half
1/2 cup sour cream
Kosher salt and freshly ground black pepper
- In a large pot, simmer the celery root, rutabagas and potatoes until tender, 15 – 20 minutes.
- Drain the root vegetables. Using a potato masher, mash the vegetables until chunky. Add 3 tablespoons butter and mash until chunky-smooth. Fold in the half and half, sour cream, and scallions. Add kosher salt and pepper to taste.
- If not serving right away, place mixture in a serving dish. 20 minutes prior to service, top with remaining butter, and place in a 350˚F oven until butter is melted and the purée is warmed through.
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