1 celery root, 3-4 lbs
1 lg sweet potato
4 Tbl butter
½ c. milk
¼ grated parmesan
1 Tbl chopped fresh thyme
Salt and pepper
Peel and chop both sweet potato and celery root into 1inch pieces. Add to a large pot, covering with cold water.
Bring to a boil, then lower to a simmer for 10-15 minutes or until both vegetables are easily pierced with a fork. Remove from heat.
Carefully strain the celery root and potatoes. In a small sauce pan, melt the butter and warm the milk with the chopped thyme. Mash by hand or with a mixer until desired texture. Fold in the grated parmesan along with salt and pepper.
All the ingredients for this recipe can be found in the Farm Market! With 50% off veggies all winter its’s the perfect time to give this a try!
