Celeriac-Potato Mash With Beer-Molasses Reduction

Preheat oven to 385u00b0F. In a medium-large mixing bowl, put the chopped celery root, potatoes and leek, garlic cloves and thyme. Pour several tablespoons of olive oil in and sprinkle generously with fine sea salt and several good grinds of black pepper. Gently toss everything together until coated and turn out onto a baking sheet.

Roast until the potatoes and celery root give no resistance when pierced with a knife, at least 20 minutes. When done, carefully remove the baking sheet from the oven and let cool until you can slip the garlic cloves from their skins. Discard the skins and the thyme sprigs, and transfer everything else to a food processor.

With the motor running and the veggies processing, pour the buttermilk through the feeding tube, adding more if you want. I like my mash to retain a slightly chunky texture so don't go for full puree. Season to taste with more salt and pepper and turn out into a serving bowl. Keep warm if you're going to eat the mash soon; otherwise, cover and rewarm before serving.

While your veggies are roasting, whisk together the beer and molasses in a skillet set over medium-high heat. Bring to a good simmer and cook until reduced to a generous 1/8 cup, whisking occasionally. This will probably take 20 minutes or so. When reduced, pour into a glass vessel and immediately whisk in the brown sugar until dissolved. Drizzle over the warm veggie mash and jump in.