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Celeriac is a root vegetable that stays fresh in your refrigerator crisp drawer. Adding celeriac to mashed potatoes creates a unique flavor, a bit like turnip. When mashed, if you leave small chunks, the flavor is more memorable.

Ingredients

Celeriac, 1 medium

Red potatoes, 3 medium

Water, to cover

Milk, ¼ cup

Butter, 2 tablespoons

Parsley, ¼ teaspoon

Salt and pepper, to taste

Preparation

Rinse and peel the celeriac and potatoes. The amount of the celeriac and potatoes will be roughly half-and-half, when cut. Cut into 2-inch pieces. Add to cooking pan. Cover with water. Bring to boil, lower temperature to a soft boil. Cook 20 minutes. They are done when easily pierced with a fork. Different types of potatoes cook faster, but the end result is just as delicious. Turn off the heat/burner. Drain. Use potato masher and mash by hand. Add milk and butter. Continue mashing, adding salt and pepper. Sprinkle parsley on top. Serve with butter.