FEAST: Celeriac Mash with Brown Butter Sage

December 15, 2016


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

sour cream

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.