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Mashed Potatoes with Celery Root

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When visiting Europe recently, a taxi driver took us around Frankfurt. During our conversation, she shared a fantastic recipe with me. I've already tried it out and everybody loved it! Celery root (also known as celeriac) is a variety of celery. It's more popular in Europe, but still available here year-round. Look for firm, clean roots with no soft spots or sprouts. Store celery root in the fridge for up to two weeks. Celery also provides vitamin C, potassium and calcium. Serve this healthy reminder of romantic old Europe with a side dish of sautéed tomatoes or your favourite vegetables and a cheese frittata.

When visiting Europe recently, a taxi driver took us around Frankfurt. During our conversation, she shared a fantastic recipe with me. I've already tried it out and everybody loved it! Celery root (also known as celeriac) is a variety of celery.

It's more popular in Europe, but still available here year-round. Look for firm, clean roots with no soft spots or sprouts. Store celery root in the fridge for up to two weeks. Celery also provides vitamin C, potassium and calcium.
Serve this healthy reminder of romantic old Europe with a side dish of saut? tomatoes or your favourite vegetables and a cheese frittata.

4 medium potatoes (Yukon gold or red skin)
1/4 of a large celery root
1 Tbsp (15 ml) butter
1/2 cup (125 ml) milk, hot
1 Tbsp (15 ml) kefir or yogurt
1/2-1 tsp (2-5 ml) sea salt

Saut? Tomatoes:
2 large tomatoes, cored and the tops cut crosswise
1 large onion, diced
1 clove of garlic, minced
1 Tbsp (15 ml) butter
2 Tbsp (30 ml) tamari sauce
1 tsp (5 ml) Italian seasoning
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) Herbamare, Spike or other herbal salt
dash of black pepper
1/4 cup (60 ml) grated Parmesan cheese (optional)

Frittata:
1/4 cup (60 ml) grated Gruy? cheese
1/4 cup (60 ml) grated Emmental cheese
1 Tbsp (15 ml) grated Parmesan cheese
4 free range eggs, beaten
1/4 cup (60 ml) milk
1 clove garlic, minced
1 onion, diced
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) tamari
1 tsp (5 ml) Italian seasoning

Brush potatoes to clean thoroughly. Cut one-quarter of a celery root and peel the skin. Place potatoes and celery root in a pot filled one-third with water and boil for about 15 minutes. Check celery root and remove when soft. Keep warm. Continue cooking potatoes until they are done. Peel potatoes and put them through potato masher together with celery root. Place mash in food processor and blend with remaining ingredients. Test for salt. Keep hot until ready to serve.

Saut? Tomatoes:
In a saucepan saut?nions in butter until translucent. Add tamari, garlic, Italian seasoning and herbal salt. Place tomatoes in pan and sprinkle with basil. Saut?n medium heat until tomatoes are soft and peel comes off. Remove peel. Season with pepper and more salt if necessary. If you want to add Parmesan cheese, now is the time. Sprinkle over tomatoes and serve.

Frittata:
In large sauce pan melt butter and add tamari and onions. Saut?ntil onions are translucent. Remove from heat. In a bowl, mix cheese with eggs, milk, garlic and herbs. Pour mixture over onions and saut?or another three minutes. Place in preheated oven at 180°C (350°F). Bake omelette for about 15 to 20 minutes until set. Remove from oven and serve in wedges.

Source: alive #220, February 2001

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