For the last five nights mashed celery root has been part of our dinner. This is not the first time that we have gotten stuck on a particular food and it often happens at the beginning of the season when the food is available for the first time after it has been out of season for awhile…I assume that once we tire of the mash we will move on to roasting, marinating…
Mash Celery Root
Favorite Olive Oil (we used Tuscan Laudemio)
Favorite Salt (we cooked with a fine ground French sea salt and finished with pink Himalayan)
Freshly Ground Black Pepper (we used tellicherry)
Peel the celery root and chop into roughly 1 inch cubes, the pieces need to be more or less uniform so they can cook evenly. Place in a pot, cover with water, season with salt and bring to a boil. Cook until celery root is tender when pierced with a fork. Drain the celery root, place in a high speed blender, add olive oil, salt and pepper to taste and process until very smooth. Serve hot.