Smashed Celeriac

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If you are thinking what the what is a celeriac, rest assured you are not alone. Celeriac, also known as celery root, is one of the oldest recorded root vegetables in history, with origins in the Mediterranean Basin. Celeriac is a gnarly looking root vegetable with a flavor best described as mild turnip with a hint of celery. The texture is similar to parsnip and carrots and makes a great substitute for potatoes. The bright fresh flavors of Smashed Celeriac pair well with venison, lamb and beef and makes a great side dish for roasted meats and stews.

Ingredients:

2 large celeriac bulbs
2 Tbs butter or olive oil
Salt & pepper, to taste
2 Tbsp chopped celeriac greens or flat-leaf parsley

Main Ingredient(s): Celeriac

* Remove greens before peeling. Celeriac is best peeled with a paring or chef’s knife; this is not the job for a standard vegetable peeler. Think melon or pineapple for peeling strategy.

Steps:

Peel celeriac. * Cut into 1-inch cubes, place in a saucepan of salted water and bring to a boil.
Turn heat to medium and simmer until fork tender, about 15-20 minutes. Drain well.
Return celeriac to pot, add butter and chopped celeriac greens. Using a masher, gently smash celeriac. Season with salt and pepper. Using a spoon stir all ingredients until well incorporated. Serve hot.

Storage Tip: Trim the greens from the bulb before storing, leave unwashed. Celeriac stores best in cold temperatures; when stored properly celeriac can spend several months in a root cellar; or in the crisper drawer of the refrigerator in a vented bag or loosely wrapped in paper for several weeks to a month.