celery root mash & sauteed cremini mushrooms

April 9, 2015 § 38 Comments

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We had a fabulous dinner the other night and I am here to share two side dishes to serve with grilled steak.   It’s not often we sit down for a steak dinner and this time I wanted to change up the menu a little.  For years I have heard that beef and potatoes are not the best food combining choice, but no matter because I keep fixing frites, twice baked or mashed potatoes with our steak. I just love those salty starchy tubers and seriously can not get enough of them.

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However, at the market the other day I saw some very fresh and gnarly looking organic celery root and decided to act on my food combining knowledge and make a celery root mash with our steak instead of mashed potatoes.

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The preparation is exactly the same as mashed potatoes.  Peel, dice, boil, drain, mash with butter and milk, add a little salt.   Simple cooking and much lighter than mashed potatoes.

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c e l e r y    m a s h

  • 2 lbs of celery root (I bought 3 roots), peeled and diced
  • 1/2 cup whole milk
  • 3 tablespoons butter
  • sea salt

Bring a large pot of salted water to a boil, add the celery root and cook until tender, approximately 30 minutes.  Drain and return to the pot to the stovetop on low heat.  Allow the extra bit of water to steam out.  Add the milk, butter and a generous pinch of salt and mash with a potato masher until it is as smooth as you like it.

The second side to enjoy with your steak…

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Sautéed cremini mushrooms.  Cook these for a long time!   We have sautéed crimini mushrooms quite often with chopped thyme and wine, which is wonderful.  My son prefers them without the wine so I usually leave it out.   This recipe is simple and slow, the flavor is vibrant and the texture is soft and delicate.

c r i m i n i    m u s h r o o m    s a u t é

  • 1 pound cremini mushrooms, cleaned & sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves of minced garlic
  • 2 tablespoons minced parsley
  • chopped thyme (optional)
  • 1/4 cup white wine (optional)

Heat the butter and oil in a medium sauté pan over medium heat. When the butter’s foaming, add the mushrooms and stir. Cook, allowing them sit in the pan for the first 5 minutes to brown, and then stirring occasionally until they soften.  If you are using wine add it now and allow the liquid to evaporate.  Stir in the garlic and parsley (or thyme) and continue to cook for 30 minutes on low heat until caramelized.

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