On a cold winter evening, a hearty mash of celeriac root is just the thing to warm you down to your toes. This Celeriac Mash adds a special touch—a swirl of pomegranate reduction.
Yield: 12 servings
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- 1 cup pomegranate juice
- 2 (14-ounce) celery roots (celeriac), peeled and diced into 1-inch cubes
- ½ cup heavy whipping cream
- 2 tablespoons butter
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- 1 teaspoon coarse salt
- ½ teaspoon white pepper
- ¼ 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 3½-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 desired.
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