Celeriac Mash

Ask anyone from the Netherlands what they would consider the Dutchest dish of all Dutch dishes and they will probably say stamppot. This hearty vegetable mash is usually made of potatoes and/or other vegetables. It is traditionally served with a smoked pork sausage, known as rookworst, and gravy. The ultimate in comfort food!

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 6 large mealy potatoes, like Idaho or russet potatoes
• 1 large celeriac
• 1 cup chopped celery leaves
• 3 tbsp butter
• 1 tbsp mustard
• Salt

Preparation:

Peel the potatoes. Peel the celeriac, using a knife to cut the thick skin away until you are left with only creamy white flesh. Cut the potatoes and celeriac into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and celeriac for 20 minutes in salted water. Drain, shake and dry with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the butter and mustard. Season to taste. Stir through the celery leaves just before dishing up. Serve Celeriac Mash as a side dish or top with slices of smoked pork sausage and gravy as a main meal.

Serves 2 as a main meal, or 4 as a side dish.

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