Celeriac and Apple Mash

Name: Celeriac and Apple Mash
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 casserole, 8 serving(s)
Ingredients: 1 3/4 cups low sodium chicken broth; 1 cup water; 1 lb celeriac, peeled, cored, and cut into pieces (celery root); 1 lb yukon gold potato, peeled and cut into 1 inch pieces; 1 medium granny smith apple, peeled, cored, and cut into 1 inch pieces; 1 medium shallot, coarsely chopped; 1 dried bay leaf; coarse salt; 2 tablespoons unsalted butter; 3/4 ounce blue cheese, such as Buttermilk Blue, Danish Blue (about 2 tablespoons) or 3/4 ounce Roquefort cheese, plus more for crumbling on top

Submitted by Queenkungfu

"This recipe sounds really good to me but I have never tried it. It came from a Thanksgiving Living magazine. The serving size is just a guesstimate."

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Ready In:: 40mins
Ingredients:: 10
Yields:: 1 casserole
Serves:: 8

ingredients

1 ³⁄₄ cups low sodium chicken broth
1 cup water
1 lb celeriac, peeled, cored, and cut into pieces (celery root)
1 lb yukon gold potato, peeled and cut into 1 inch pieces
1 medium granny smith apple, peeled, cored, and cut into 1 inch pieces
1 medium shallot, coarsely chopped
1 dried bay leaf
coarse salt
2 tablespoons unsalted butter
³⁄₄ ounce blue cheese, such as Buttermilk Blue, Danish Blue (about 2 tablespoons) or 3/4 ounce Roquefort cheese, plus more for crumbling on top

directions

Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot.
Cook until tender (about 10 minutes).
Strain, reserving liquid; discard bay leaf.
Coarsely mash with with a potato masher.
Using a fork, mash together butter and blue cheese in a small bowl.
Stir into celeriac mixture.
Season with salt.
Spoon into a warm serving bowl, and crumble blue cheese on top.
note: mash can be made up to an hour ahead; transferred to a heatproof bowl, cover, and set over a pan of barely simmering water).