|Smashed Potatoes and Celery Root with Chives|
|Written by Amy Cotler|
The combination of potatoes and celery root (a knobby root also called celeriac) is a satisfying culinary classic. If you can't find celery root, feel free to replace it with your favorite root veggies, such as sweet parsnips and/or tangy turnips, along with a couple of peeled garlic cloves - all will yield excellent results. I've used traditional russet potatoes here, but use whatever potatoes you like, leaving the skins on if they are tender. This recipe is adapted from my first book, One-Pot Vegetarian Dishes. (This is a fall shoulder- or dormant-season recipe.)
3 pounds baking potatoes (about 6), such as russet, peeled and cut into ⅛-inch pieces
Local food improvisations: See variations with other root vegetables, above. If you adore the flavor of chives, mix an extra 2 tablespoons into the smash. Or drizzle the finished dish with pretty green chive butter (recipe follows) and chives. If you like garlic, add 5 peeled garlic cloves to the cooking vegetables.
Chive Butter: To make chive butter, blend chives and melted butter in a blender. Strain the mixture through a fine sieve, and drizzle it over vegetables. Sprinkle the dish with reserved chopped chives. (Also try chopped fresh parsley or dill instead of chives.)
Used with permission from Storey Publishing, LLC, and Amy Cotler. Copyright 2009.
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