Celery Root Mash with Browned Butter That Steals the Spotlight

Name: Celery Root Mash with Browned Butter That Steals the Spotlight
Total time: 55 min
Ingredients: 2 pounds (about 900 g) celery root (celeriac), peeled and cut into 1½-inch chunks; ½ pound (about 225 g) Yukon Gold or other waxy potato, peeled and cut into 1½-inch chunks (optional for slightly softer texture); 1½ teaspoons kosher salt, divided; 1 cup (240 ml) whole milk (or a blend of milk + cream for richer finish); 4 tablespoons (60 g) unsalted butter, divided; 1 tablespoon dry milk powder (optional — see Notes); Juice of ½ lemon (about 1-2 tablespoons); ¼ teaspoon ground nutmeg; Freshly ground white pepper or black pepper, to taste; 8-10 fresh sage leaves; 1 teaspoon extra-virgin olive oil or 1 tablespoon butter (for crisping sage); Chopped chives, for garnish (optional)

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Creamy celery root mash swirled with nutty browned butter and crisp sage. A chef’s secret side that outshines the main course.

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Ingredients

2 pounds (about 900 g) celery root (celeriac), peeled and cut into 1½-inch chunks
½ pound (about 225 g) Yukon Gold or other waxy potato, peeled and cut into 1½-inch chunks (optional for slightly softer texture)
1½ teaspoons kosher salt, divided
1 cup (240 ml) whole milk (or a blend of milk + cream for richer finish)
4 tablespoons (60 g) unsalted butter, divided
1 tablespoon dry milk powder (optional — see Notes)
Juice of ½ lemon (about 1-2 tablespoons)
¼ teaspoon ground nutmeg
Freshly ground white pepper or black pepper, to taste
8-10 fresh sage leaves
1 teaspoon extra-virgin olive oil or 1 tablespoon butter (for crisping sage)
Chopped chives, for garnish (optional)