From Martha Stewart
There are MANY versions of the celeriac mash recipe, our favorites incude apples and/or cider. Potatoes are added to mellow the celery flavor.
- 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1 cup water
- 1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
- 1 medium shallot, coarsely chopped
- 1 dried bay leaf
- Coarse salt
- 2 tablespoons unsalted butter, room temperature
- 3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort (see the Guide), plus more for crumbling
Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher. Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. (Mash can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water, stirring occasionally.) Spoon into a warm serving bowl, and crumble blue cheese over top.