Lunch: Celery Root and Potato Mash

Recipe by Deborah Madison Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don't be deterred by the root's hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Co

This recipe includes superfoods such as:

Nuts

Health benefits of Celery Root and Potato Mash

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3 pounds medium Yukon Gold potatoes, peeled
1 large or 2 medium celery roots (about 1 1/2 lbs.), peeled
About 1 1/2 tbsp. sea salt, divided
About 3/4 cup whipping cream
3 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley, plus several whole leaves
3 tablespoons chopped toasted hazelnuts, divided
Pepper
3 to 4 tbsp. hazelnut oil

Instructions

Cut vegetables separately into 2-in. chunks. Put each in a separate saucepan, add enough cold water to barely cover, and add 1 1/2 tsp. salt to potatoes and 1 tsp. to celery root. Bring to a boil over high heat, then lower heat and simmer until tender, about 15 minutes. Transfer vegetables to a large bowl and reserve their cooking liquids.
While vegetables cook, simmer cream and garlic in a small pot, covered, until garlic is tender, about 10 minutes.
Using a potato masher, mash vegetables until smooth, drizzling in garlic cream and enough celery root cooking liquid to make it as loose as you like (if you need more, use potato cooking liquid). Mix in chopped parsley and 2 1/2 tbsp. hazelnuts. Season to taste with salt and pepper.
Swirl in hazelnut oil and sprinkle with remaining 1/2 tbsp. hazelnuts and the parsley leaves. Serve hot.

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