Celeriac and Apple Mash

Name: Celeriac and Apple Mash
Ingredients: 1.75 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; 0.75 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort, plus more for crumbling

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

6

Celeriac, an ugly duckling, makes a beautiful mash, right, with blue cheese and apple.

Ingredients

1 ¾ 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
¾ ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort, plus more for crumbling

Directions

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.
Spoon into a warm serving bowl, and crumble blue cheese over top.

Cook's Notes

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.