Celery root, known as celeriac, is often under-appreciated, yet a vegetable that always pleases. While fantastic shredded in a creamy salad like a celery remoulade, the best is brought out of this vegetable when cooked. The celeriac and red cabbage both develop sweetness, which contribute to the overall warmth of this colcannon. The purée takes on a pinkish hue from the red cabbage.
- 1 ¼pounds potatoes (scrubbed clean)
- 1 ¼ pounds celery root (celeriac) (1 large) (peel, cut into chunks)
- Salt to preference
- 1 tablespoon olive oil (extra virgin)
- ½medium-size red cabbage, (quarter, core, shred) Approx 4 cups when shredded.
- ½ to 1teaspoon caraway seeds, to preference
- 2 ½tablespoons butter (unsalted)
- ¾cup warm or hot milk
- Freshly ground pepper
- Place potatoes along with celeriac in a saucepan, cover by an inch with water. Bring to boil, salt to preference, reduce to low-medium, and partially cover. Gently boil until tender, approximately 25-30 min. Drain, place back into the pot, and cover. Allow to steam in dry pot for roughly 5 minutes.
- In the meantime, heat oil on a medium heat in a heavy skillet. Add the cabbage, cook whilst stirring often, until the cabbage wilts (approx.. 5 minutes). Add caraway and salt to preference, and stir to combine. Cover, and cook over low-medium heat. Stir often until the red cabbage is both soft & fragrant (approximately 10 minutes). If you find the cabbage sticking to the pan, add a splash of water. Remove from heat, taste, and adjust seasoning to preferences.
- Heat the butter in the milk until melted. Mash the potatoes and celeriac using a potato masher, or a standing mixer with appropriate paddle, or if available, put through a food mill. Add the butter & milk and combine until smooth. Add cabbage and caraway, and stir until well combined. Season as desired, and serve immediately. Enjoy!
- Prepare in advance: This dish can be made the day before and reheated in a low-medium oven, or a double boiler. Place a knob of butter on top to ensure it doesn’t dry out.