An earthy update on the classic mashed potatoes, mixed mashed roots have been showing up on menus and in markets more often these days. The texture of celeriac, in particular, lends itself very well to mashing, but any of the beloved roots are suitable in this recipe. Use what looks most delicious to you; Russet potatoes, parsnips, turnips, et cetera. Here, we used celeriac, with a few parsnips.
The slow simmer in milk makes the roots extra succulent, and the miso butter takes the whole dish to umami greatness. Try the miso butter on everything from these roots, to steak, toast, veg, and anything that needs a succulent, savory spread. Basically, everything.
Please pass the miso butter. And if your up for it...make your own.
Make the miso butter first, to allow the flavors to meld before serving.
Finely chop the chives.
Allow the butter to come to room temperature.
In a small bowl, combine the softened butter and a single tablespoon of miso paste.
Mix well with a fork, and add another tablespoon of miso.
Add the chives, and mix well. Taste it, and decide it you would like the flavor to be stronger. If so, add more paste, a teaspoon at a time. Different brands of miso will have various flavor profiles, so how much you add may depend on which miso. you are using.
Adjust to taste.
Store the miso butter in a covered dish, or form it into logs wrapped in parchment paper.
Store the miso butter in the refrigerator, or if using soon, freeze it in the freezer for about 30 minutes, to firm up the texture.
Meanwhile, prepare the mashed roots. Peel the celery root, or use a sharp paring knife to cut away the rough skin of the root. Any crevices that extend dark cracks into the center of the root should be cut away, as there may be trapped soil in the cracks.
Cut the skinned celery root and the unpeeled parsnip into medium-sized chunks. Discard (we mean compost, or save for broth!) the top of the parsnip root.
Place the trimmed roots in a medium saucepan, and add the milk, garlic, and bay leaf. Bring to a simmer, and allow to cook until the celery root is quite tender, about 30 minutes. Don’t let the milk boil over, you want to keep the mixture at a steady simmer.
Remove the bay leaf.
Puree in a food processor for a super smooth texture, or mash by hand for a more rustic presentation. Add a tablespoon or two of butter to the mixture while you blend it, for maximum succulence.
Serve warm, with a dab of miso butter on top. Sprinkle with more fresh minced chives, if desired.
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