2 pounds celery root (celeriac), peeled and cut into 1-inch pieces
1 pound rutabagas, peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes, (unpeeled) and cut into 1-inch pieces
6 tablespoons butter, divided
1/4 cup half and half
1/2 cup sour cream
Kosher salt and freshly ground black pepper
4 scallions, trimmed and thinly sliced (white and green parts)
In a large pot, simmer the celery root, rutabagas and potatoes until tender, 15 – 20 minutes.
Drain the root vegetables. Using a potato masher, mash the vegetables until just chunky. Add 3 tablespoons butter and mash until chucky-smooth. Fold in the half and half and sour cream and season to taste with kosher salt and freshly ground black pepper. Fold in the scallions.
If not serving right away, place mixture in a serving dish. 20 minutes prior to service, cover and place in a 350˚F oven until roots are warmed through.
Serves 8
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