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Potato & Celeriac Mash with Crispy Bacon

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12 July 2016 BY Julie Biuso
SERVES: 6

Potato & celeriac mash with crispy bacon

There is only one word to describe this mash – scrumptious! It’s rich and pillowy, with earthy flavours and little salty hits …

Ingredients
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850g (about 1½ pounds) floury potatoes, peeled and cubed Salt 800g (about 1½ pound) celeriac Juice of ½ a lemon 2 Tbsp butter, plus a little extra for sizzling bacon 2–3 Tbsp cream, heated 150g (about 5 ounces) free-range dry- cured thickly sliced bacon, chopped (or bacon lardons) 2 Tbsp snipped chives

Method
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1 Place potato cubes in a saucepan, cover with cold water, salt lightly and bring to a gentle boil. Lower heat and cook gently until tender.

2 Peel celeriac with a sharp sturdy knife, ensuring all deep roots are removed. Cut into chunks and as the pieces are prepared, put them in a bowl of water with lemon juice to slow discolouration. When all the celeriac has been prepared, drain and cook as described for potatoes.

3 Drain potatoes, then return them to wiped-out pan and set pan back on heat for a few minutes to dry off. Drain celeriac and let it steam dry in the same manner for a few minutes. Pass potatoes and celeriac together through a mouli-legumes, or mash by hand. Beat in butter, ¾ of a teaspoon of salt and enough hot cream to make a creamy purée.

4 While vegetables are cooking, sizzle bacon in a little butter until crisp (this can be done ahead). Tip mash into a heated serving bowl. Tilt pan and scoop off bacon. Scatter mash with bacon, then chives. Turn 2–3 times with a spoon, then serve.

See Celeriac for other recipe ideas, tips and information, and Celeriac & Beetroot Salad

Photography of Potato & Celeriac Mash

Aaron McLean http://www.aaronmclean.com

 

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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