Potato, Celeriac & Parsnip Mash With Leek Frizzle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups chicken stock or 4 cups water
• 3 cloves garlic, peeled and halved
• 2 lbs yukon gold potatoes, peeled and cut into 2 inch dice
• 1 small celery root, peeled and cut into 1 inch dice (celeriac)
• 2 medium parsnips, peeled and cut into 1 inch dice
• 1/4 cup olive oil
• 1 tablespoon grated horseradish (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup whipping cream (optional)
• salt & freshly ground black pepper
• 1 leek, dark green leaves removed,to garnish
• 1/4 cup vegetable oil (for frying)
• salt

Recipe

• 1 combine stock (or water) and garlic in a large pot over medium high-heat.
• 2 bring to boil, cover and reduce heat to low and simmer 5 minutes.
• 3 add potatoes and cook for 5 minutes.
• 4 then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
• 5 drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
• 6 stir in olive oil, horseradish, chopped herbs and cream.
• 7 if necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
• 8 place in serving dish.
• 9 cut leek into long julienne strips.
• 10 heat oil in small skillet until very hot.
• 11 add leaks and cook for 20 seconds or more until golden brown.
• 12 remove immediately from oil and drain on paper towels.
• 13 season with salt.
• 14 sprinkle on top of potatoes and serve.