[Intro music]
Using celeriac with the potatoes makes a nice change from just mashed spud.
A perfect fall recipe, the combination of the celeriac, the potato and mushrooms
makes this recipe an ideal accompaniment for all sorts of roast and braised meats.
To make the celeriac with smashed potatoes with sauté mushrooms,
you will need peeled potatoes, peeled celeriac,
peeled garlic- the cloves are split in half lengthwise and the germ is removed,
chopped chives, chopped parsley, nutmeg, button mushroom
and oyster mushroom or other kinds of mushroom
depending on what is available at the market, olive oil, butter,
whipping cream also called heavy cream, salt and pepper.
In a large pot, place the garlic, grab the celeriac.
And dice it into 1 inch cubes.
These are huge, I mean chunks. Add the celeriac chunks to the pot.
Cover with plenty of water. Take the pot to the stove.
Over high heat, bring the water to a boil.
Then add a teaspoon of salt and let’s prepare our potatoes and mushrooms.
Cut the potatoes into one inch chunks and reserve them in cold water.
Keeping the potatoes in cold water, it will prevent them from browning.
Clean the mushrooms.
So damp a towel or paper towel in cold water and clean the mushrooms or wipe them.
Then slice them. Trim the stem.
Cut them in half. And slice them.
With a damp paper towel, swipe the top of the cap and under the cap.
Then cut off about half of the stem and discard the end.
Then leave the mushroom intact if you want to leave it whole or slice it.
Oyster mushroom don’t reduce quite a bit so may be don’t chop them too fine.
Done with the mushrooms. The water is boiling.
Turn down the heat to medium high and let simmer the celeriac for about 15 minutes.
Now it’s time to add the potatoes.
Bring to a boil and simmer the potatoes for 20 minutes.
Over high heat, keep the skillet.
Add a tablespoon of olive oil. Add the mushrooms.
Season with salt and freshly ground peppercorn.
Mix. Or if you don’t want to mix and know how to sauté, sauté the mushrooms.
Cook the mushrooms for about 7-10 minutes until they are soft.
You may stir them but this is a good exercise to sauté the mushrooms.
Sauté means jump in the air. So just like so.
So when you do that, make sure to place your pan facing down, not like this.
If the pan is that way, may handicap yourself.
If the pan is sliding down, then the food will have less height to jump.
Easy. Add the parsley. And turn the heat off.
Our potatoes have been cooking for 20 minutes.
So they should be tender.
Insert the blade of the knife into the potato and
the celeriac and both should be very tender.
In a colander, drain the potatoes.
So let the water drain in the colander first before adding the vegetables.
That way you won’t get splashed.
To the pot, add the butter, the whipping cream.
Place back the drained potatoes in the same pot.
Then mash it. So mash it until it is really smooth.
Then add the chopped chives.
Then season with salt, freshly ground peppercorns, and grated nutmeg.
This is a whole nutmeg. Hmmm… nutmeg, it is very fragrant.
Stir. Taste. Smells good. More seasoning.
Salt, pepper, and little bit more nutmeg.
Good. Taste again with the other side.
Perfect. Very nice.
I taste the potato little bit, but the dominant flavour is the celeriac.
And the seasoning you got the nutmeg, the pepper, the salt all combined together, really nice.
I also like the fact that the mashed potato has
some little chunks of celeriac, which gives it a little bit of texture.
Reheat your mushrooms. Good.
Then add the hot mushrooms to the mashed potato.
I am going to reserve a few just to garnish the top of the dish.
Then plate.
Add hot sauté mushroom on the top and garnish with fresh parsley.
Bon appétit! Celeriac and mashed potato.