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Celery Root, Potato, and Pear Mash
Ingredients
- 8 ounces celery root, peeled and cut into 1 1/2-inch pieces
- 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
- 2 cups peeled, very ripe pears cut into 1 1/2-inch pieces (2 medium)
- 1/2 cup whipping cream
- 1/4 cup butter
- Salt
- Freshly ground black pepper
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
Directions
1. In a large saucepan cook celery root, covered, in boiling lightly salted water for 5 minutes. Add potatoes. Cook, covered, for 20 to 25 minutes more or until tender; drain. Return potato mixture to saucepan.
2. Meanwhile, in a small saucepan combine pears, whipping cream, and butter. Bring to boiling.* Remove from heat.
3. Mash potato mixture with a potato masher or an electric mixer on low speed until smooth. Season to taste with salt and pepper. Mash pear mixture with a potato masher or a fork until smooth. Stir pear mixture into potato mixture just until combined. Sprinkle with parsley.
From the Test KitchenVariations:
- Like tangy flavors? Replace the whipping cream with buttermilk. Out of celery root? Use parsnips for an earthy flavor. Prefer a sweeter mash? Substitute apples for celery root and add to potatoes during the last 10 minutes of cooking.
- If pears are firm, simmer in whipping cream for 5 to 10 minutes or until tender enough to mash.
Nutrition Facts
(Celery Root, Potato, and Pear Mash)
- Servings Per Recipe 6,
- cal. (kcal) 229,
- Fat, total (g) 15,
- chol. (mg) 48,
- sat. fat (g) 10,
- carb. (g) 23,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 2,
- vit. A (IU) 632,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 311,
- Potassium (mg) 443,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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