More sophisticated than mashed potatoes, celery root combined with hints of vanilla and notes of slightly tart pomegranate reduction will delight your guests.
1 cup pomegranate juice
2 (14-ounce) celery roots (celeriac), peeled and diced into 1-inch cubes
1/2 cup heavy whipping cream
2 tablespoons butter
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1 teaspoon coarse salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground thyme
Garnish: fresh thyme sprigs
• In a small saucepan over high heat, place the pomegranate juice.
Cook, stirring occasionally, until reduced by two-thirds, about
15 minutes. Set aside.
• In a large pot of boiling, salted water, add diced celery root, and
cook for 8 minutes, or until tender; drain.
• In the work bowl of a food processor, combine cooked celery
root, cream, butter, vanilla-bean seeds, salt, white pepper, and
thyme; pulse until smooth.
• Place a 3 1/2-inch round biscuit cutter on a serving plate. Fill the
biscuit cutter to the top with celeriac mash, pressing out any air
bubbles. Carefully slide the cutter up and away from the mash.
Repeat process with remaining mash. Drizzle each plate with
the pomegranate reduction, and garnish with a thyme sprig, if