Mashed Celeriac with Spinach

Name: Mashed Celeriac with Spinach
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 8 cups (1.32 kg) celeriac, peeled and cubed (about 4 celeriac of 1 lb/450 g each); 2 tbsp (30 ml) olive oil; 6 cups (140 g) baby spinach; 1/4 cup (55 g) butter

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Preparation 30 min
Cooking 15 min
Servings 6

Featured in the book Ma cuisine week-end Book (French Version)

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 8 cups (1.32 kg) celeriac, peeled and cubed (about 4 celeriac of 1 lb/450 g each)
- 2 tbsp (30 ml) olive oil
- 6 cups (140 g) baby spinach
- 1/4 cup (55 g) butter

Preparation

- Place the celeriac in a pot. Cover with cold water and season with salt. Bring to a boil and cook until tender. Drain and return to the pot. Over medium heat, heat the celeriac for 1 to 2 minutes, stirring with a wooden spoon, to evaporate any remaining cooking water. Set aside.
- Meanwhile, in a skillet over medium-high heat, cook the spinach in the oil until it starts wilting. Drain in a sieve, pressing down onto the spinach to extract as much water as possible.
- In a food processor, purée the vegetables with the butter. Season with salt and pepper. Serve with duck or chicken, if desired.

Mashed Celeriac with Spinach

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