Today marks the end of Blog Every Day in November (#BEDN). Yay! I made it! I’m really proud of myself and I’m glad I took part in the opportunity. I also have to say that I’m a little relieved. I have a new appreciation for those who do blog every day. It’s really hard to stay motivated and come up with good content when life presents you with plenty of distractions! Overall, I’m very grateful for the variety of new post ideas and of course, new followers and readers who have stopped in to visit.
So how am I spending this last day of November? Well, I’m messing around in the kitchen with some new produce items from the Good Food Collective. One of these items is celeriac or celery root. This item has a mild celery flavor and is often used in soups and French cuisine. I did a little poking around online and recipes were varied and some were quite rich. We just discussed how I have to clean up my food choices and so I was inspired by this Jamie Oliver recipe because I saw the potential to keep it healthy while improvising with a few other ingredients I had on hand.
I can’t recall if I’ve told you about my love for truffle salt or not. I discovered it several years ago while I was working in retail. A friend was peering at the Dean and DeLuca catalog while raving about how she loved sprinkling it on her popcorn. I was immediately intrigued and went to Williams-Sonoma and almost had a heart attack when I saw the price tag. I rationalize paying the price because it’s so flavorful and I use such a small amount that this jar really lasts forever. It’s basically a finishing salt flecked with tiny pieces of black truffle. As my friend suggested, it is wonderful on popcorn, but also adds amazing truffle flavor to rice and potatoes. I knew I had to find a way to work it into a healthy mash-up of potatoes and celeriac. These are so delicious – you will not miss the butter and cream in traditional mashed potatoes at all!
See what I did there? Ha!
2 tbsp olive oil
2 cloves of garlic, minced or pressed
1 celeriac (celery root), approximately the size of your fist
2 medium-sized red potatoes (also approximately the size of your fist)
6 tbsp water
2 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
Cracked black pepper and truffle salt, to taste (I used about 1/2 tsp of cracked pepper and 1 tsp of truffle salt)
Wash potatoes and celeriac thoroughly, peel, and chop into chunks that are roughly 1/2 inch to 1 inch. Warm the oil in a heavy pot on the stove over medium-low heat. Add the garlic and cook for a few minutes until slightly golden. Add the potatoes and celeriac chunks and cook for another five minutes or so. Raise the heat to medium and add 6 tbsp of water. Bring to a strong simmer (almost boiling but not quite), then reduce the heat to low and cover. Cook for about 30 minutes. Add the parsley and chives, then mash with a potato masher. These are supposed to be a bit chunky (like in the picture above). Finish with the pepper and truffle salt, adding a little at a time until you reach the desired flavor. This should serve 2 people or one very hungry person.