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Celery Root, Potato, and Pear Mash

Makes: 6 servings
Serving size: 2/3cup Yield: 4 cups
Start to Finish 40 mins
Celery Root, Potato, and Pear Mash
  • 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

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,
  • Monounsaturated 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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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