Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage
Make Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage, an American dinner recipe with celery root, Yukon Gold potatoes, unsalted butter. It has about 45 min, about 290 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage is an American dinner recipe that takes about 45 min, makes 6 servings, has about 290 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonCelery Root and Yukon Gold Mash with Brown Butter and Crispy Sage ingredients
- 1.5 lbs celery root
- 1.5 lbs Yukon Gold potatoes
- 6 tbsp unsalted butter
- 15 fresh sage leaves
- 0.5 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
How to make Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage
- Place the 1.5 lbs cubed celery root and 1.5 lbs cubed Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt.
- Bring the water to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until both the celery root and potatoes are very tender when pierced with a fork.
- While the vegetables are cooking, prepare the brown butter and crispy sage. In a small saucepan, melt 6 tbsp unsalted butter over medium heat.
- Once the butter has melted, add the 15 fresh sage leaves. Continue to cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty, and the sage leaves become crispy, about 5-7 minutes. Be careful not to burn the butter.
- Immediately remove the saucepan from the heat and carefully separate the crispy sage leaves from the brown butter using a slotted spoon or fork. Set the crispy sage aside on a paper towel-lined plate to drain.
- Once the celery root and potatoes are tender, carefully drain them thoroughly in a colander, allowing them to steam dry for a minute or two to remove excess moisture.
- Return the drained vegetables to the empty pot. Add the warm 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper.
- Using a potato masher or a ricer, mash the vegetables until smooth and creamy. Do not over-mash, as this can make them gluey.
- Stir in about half of the brown butter (reserving the rest for drizzling). Taste and adjust seasoning as needed.
- Transfer the mash to a serving bowl. Drizzle with the remaining brown butter and scatter the crispy sage leaves over the top just before serving.
Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage FAQ
How do I make Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage?
Make Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage?
The main ingredients include celery root, Yukon Gold potatoes, unsalted butter, fresh sage leaves, heavy cream. The full ingredient list is included on this page.
How long does Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Celery Root and Yukon Gold Mash with Brown Butter and Crispy Sage?
Recipe Genius estimates about 290 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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