Potato, Celeriac & Parsnip Mash With Leek Frizzle Recipe

Name: Potato, Celeriac & Parsnip Mash With Leek Frizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock or 4 cups water; 3 cloves garlic, peeled and halved; 2 lbs yukon gold potatoes, peeled and cut into 2 inch dice; 1 small celery root, peeled and cut into 1 inch dice (celeriac); 2 medium parsnips, peeled and cut into 1 inch dice; 1/4 cup olive oil; 1 tablespoon grated horseradish (optional); 1/4 cup chopped fresh parsley; 1/4 cup chopped of fresh mint; 1/4 cup whipping cream (optional); salt & freshly ground black pepper; Garnish; 1 leek, dark green leaves removed,to garnish; 1/4 cup vegetable oil (for frying); salt

Servings: persons

4 cups chicken stock or 4 cups water
3 cloves garlic, peeled and halved
2 lbs yukon gold potatoes, peeled and cut into 2 inch dice
1 small celery root, peeled and cut into 1 inch dice (celeriac)
2 medium parsnips, peeled and cut into 1 inch dice
1/4 cup olive oil
1 tablespoon grated horseradish (optional)
1/4 cup chopped fresh parsley
1/4 cup chopped of fresh mint
1/4 cup whipping cream (optional)
salt & freshly ground black pepper
Garnish
1 leek, dark green leaves removed,to garnish
1/4 cup vegetable oil (for frying)
salt

1
Combine stock (or water) and garlic in a large pot over medium high-heat.
2
Bring to boil, cover and reduce heat to low and simmer 5 minutes.
3
Add potatoes and cook for 5 minutes.
4
Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
5
Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
6
Stir in olive oil, horseradish, chopped herbs and cream.
7
If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
8
Place in serving dish.
9
Cut leek into long julienne strips.
10
Heat oil in small skillet until very hot.
11
Add leaks and cook for 20 seconds or more until golden brown.
12
Remove immediately from oil and drain on paper towels.
13
Season with salt.
14
Sprinkle on top of potatoes and serve.

898

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups chicken stock or 4 cups water, 3 cloves garlic, peeled and halved, 2 lbs yukon gold potatoes, peeled and cut into 2 inch dice, 1 small celery root, peeled and cut into 1 inch dice (celeriac), and more.

Yes, Potato, Celeriac & Parsnip Mash With Leek Frizzle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Celeriac & Parsnip Mash With Leek Frizzle

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