Celeriac mash
A variation on the traditional Dutch stamppot that is deliciously sweet! Perfect for when the days get a bit colder again. In Lekker Snel!, Jet shows exactly how to prepare it.
Ingredients · Servings 4 people
- 1 kg floury potatoes
- 0.5 celeriac
- 70 g unsalted butter
- 4 meatballs
- 2 white onions
- 1 sweet apple
- 600 g fresh washed spinach
- 1 tbsp coarse mustard
Method · 30 min
- Peel the potatoes and cut into equal pieces of approx. 3 cm. Peel the celeriac and cut into equal pieces of approx. 3 cm.
- Cook the potatoes and celeriac in a large pan of boiling water for 15 minutes with the lid on until tender.
- Melt 50 g of butter in a casserole. Brown the meatballs on all sides.
- Deglaze the pan with a splash of water. Put the lid on the pan and cook for 15 minutes until done. Turn the meatballs regularly.
- Meanwhile, cut the onions into half rings. Peel the apple and cut into quarters. Remove the core and cut into thin slices.
- Melt the remaining butter in a frying pan. Fry the onions with the apple until golden brown and cooked through. Set aside.
- Add the spinach in batches to the pan with the potatoes and let it wilt. Drain the pan but reserve a cup of the cooking liquid.
- Mash the celeriac, potatoes, and spinach with a splash of cooking liquid into a smooth purée. Season to taste with salt and pepper.
- Remove the meatballs from the pan. Place on a plate and cover with aluminum foil.
- Stir the onions and apple into the fat from the meatballs. Deglaze with a splash of water and stir in the mustard. Season to taste with salt and pepper, if desired.
- Divide the mashed celeriac among 4 plates. Serve with the meatballs and onion-apple gravy.
