Celeriac Mash with Brown Butter Sage
Mashed potatoes are good, but flavor-wise, celeriac is better. Give it a shot, and you'll be hooked!
1 large celery root (celeriac); skin peeled & diced into
2 inch thick pieces
2 tbsp Kerrygold butter + 2 extra tbsp
3 tbsp Green Valley organic, lactosefree
2 tsp freshly ground black pepper
½ tsp Real Salt (or more to taste)
Roasted Garlic, leaves, stems removed
COOK: Bring large pot of salted water to a rolling boil.
Add celeriac. Boil until you can pierce with a fork;
about 20 minutes.
WHIP IT: Strain celeriac out and add to food
processor or high-powered
blender. Add the 2 tbsp of
butter, all the sour cream, and the peeled, roasted
cloves of garlic. Pulse until smooth and fluffy. Add
salt and pepper.
BROWN IT UP: Heat 2 tbsp of butter to warmed pan.
Heat over medium heat; once the butter turns
golden, add the sage leaves. Heat until the milk solids
in the butter start to brown and the sage leaves are
crispy. Serve topped with brown butter.