From: Donna
Date: Wed, 22 Nov 2000 13:44:37 -0500
One of my favorite variations:
Mashed Potatoes...a must have.
Peel and cut potatoes into large chunks. Then peel and chop one medium
celery root for every three or four potatoes (roughly 1/4 the whole pot).
Boil them in a pan of pure water for about 15-20 minutes...not too long.
Drain, put back in pot over medium heat and shake until the steam stops or
slows way down. This is important because depending on the type of potato
you use...how much water...humidity, etc....the potatoes can get really
watery in taste....this heat process gets rid of the absorbed water.
When the potatoes/celery root are dryish....add milk and butter to taste (or
turkey or chicken broth) and mash as usual. The celery root has a really
light flavor and always gets lots of huzzahs.
It's also great to do this with any other root veggie you particularly like
(I'd pass on beet)... like parsnips, turnips, daikon, pumpkin, etc. When
I use pumpkin I sprinkle a little nutmeg or cinammon or pumpkin pie spice on
top.
And I'm making that butterfinger cake.....looks yummy.
Donna
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