John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury (e.g. Afra)
- 500 g celeriac
- ½ liter vegetable broth
- 4 grains allspice
- 1 bay leaf
- ½ tsp caraway seeds
- 50 g butter (more if desired)
- 1 dash of cream (can be omitted, depending on taste)
- some salt
- some spice mix for fried potatoes, if you like
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
dairy-free, quick, easy and spicy
Peel the potatoes and celery root and cut into approximately 3 cm cubes. Place them in a saucepan and add about 1/3 liter of vegetable stock and a little salt (herb salt works well too). The liquid should reach about 1/3 of the pan’s height. Simmer everything until the celery cubes begin to break down – about 15 minutes. The potatoes should be just about ready by now, and definitely soft. If you haven’t used too much liquid, now’s the time to use the potato masher, which mashes the entire contents of the pan into a light and creamy puree. Add butter to your liking, but a little butter is a must, and a little cream (you can leave it out if you like). Please do not use a magic wand or immersion blender, or you’ll end up with tough potato paste! The floury potatoes and celery cubes will practically fall apart on their own; it takes hardly any effort or strength to mash them with the masher. This keeps the puree light and fluffy. Season with salt and, if you have it, some ready-made fried potato seasoning.
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