European
Switzerland - Side Dishes
Celery Root Mash
Chef's Menu Description
Selleriepüree: an earthy, velvety Swiss mash combining sweet roasted celeriac root with floury potatoes, whipped with rich alpine butter, cream, and freshly grated nutmeg.
Ingredients
- • 500g celeriac (celery root), peeled and cut into cubes
- • 350g floury potatoes, peeled and cubed
- • 50g cold Swiss butter, cubed
- • 100ml double cream, warmed
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground white pepper
Preparation Steps
1
Phase 1
Place the celeriac and potato cubes into a large pot of salted water. Bring to a boil and cook for 18 to 20 minutes until completely tender.
2
Phase 2
Drain thoroughly and steam-dry over low heat for 1 minute. Pass hot vegetables through a potato ricer into a clean bowl.
3
Phase 3
Beat in the cold cubed butter until absorbed. Stream in the warm double cream, whisking until light, silky, and cloud-soft.
4
Phase 4
Season with nutmeg, white pepper, and sea salt, swirling into a warmed serving dish.