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Creamy mashed potatoes and celeriac (traditional method & Thermomix)
Description
The sweetness of the potatoes meets the slightly nutty flavour of celeriac, enhanced by a touch of nutmeg and pepper. The result is a purée that is creamy, light and fragrant. It is a refined accompaniment that goes perfectly with fish, poultry or roasted vegetables.
Serving suggestions: • Steamed or roasted fish (cod, salmon, sea bass) • Tender poultry (chicken, turkey) • Roasted winter vegetables (carrots, parsnips, mushrooms) • Creamy mustard sauce or lemon butter
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Peel and chop the potatoes and celery into pieces.
2. Cook them in a pan of salted water or stock for approx. 20 minutes, until tender.
3. Drain them, reserving a little of the cooking liquid.
4. Mash them with a potato masher or vegetable mill.
5. Heat the milk, add it to the vegetables with the butter and mix well.
6. Season with nutmeg and pepper. If the purée is too thick, add a little of the reserved cooking liquid.
7. For an even finer texture, you can pass the purée through a sieve.
THERMOMIX® METHOD
Preparation with Thermomix
1. Pour the water and salt into the Thermomix bowl. Place the potato and celery pieces in the cooking basket. Cook for 25 minutes / Varoma / speed 1.
2. Remove the basket and empty the water from the bowl. Place the cooked vegetables in the bowl, add the milk and butter. Blend for 20 seconds/speed 4–5, scraping down the sides if necessary.
3. Season with nutmeg and pepper, then serve immediately.
