Given that it’s Super Bowl week I probably should be stuffing your faces with tempting gluttonous foods for Sunday’s main event. However, my big appetizer experiment is still in the R&D stage meaning that this Wednesday I’m serving up another kind of awesomeness…roasted celery root mash.
Now there is nothing new about a celery root mash, but this simplistic recipe integrates poblano pepper and red onion to create a unique/flavorful side dish that both potato lovers and those seeking a healthier option can get behind. Roasting is the key, allowing the flavors of the celery root to concentrate themselves, the red onions to slightly caramelize, and the poblano’s to obtain a generous smoky char.
Served with gravy or garnished with parsley eating this mash will make you wonder why you ever wasted your time with the blandness of mashed potatoes.
- 3 lrg celery roots
- 1 poblano pepper (seed removed and roughly chopped)
- 1 lrg red onion (roughly chopped)
- 3/4-1 cup sour cream
- Olive oil
- Salt and pepper
- Freshly chopped parsley for garnish
- Preheat your oven to 400 degrees
- Hack off the tops, bottoms, and the skins of the celery root
- Slice them into manageable “disks” like so.
- Then cub em up.
- Toss the celery root, poblano, and red onion on a cookie sheet. Generously dress with salt, pepper, and olive oil. Use you hands to thoroughly mix the dressings.
- Place the veggies in the oven. Cook for around hour or until the celery root is soften, onions caramelized, and peppers slightly charred.
- At this point the veggie are good enough on their own, but we’re making a mash here. So toss everything into a food processor and hit that puree button.
- Gradually add sour cream until the desired texture and flavor has been achieved.
- Serve with your food(s) of choice or in this case bourbon chicken and candied beets.
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