Served with Jerusalem Artichoke Chips
Recipe for potato-celery mash
Every Dane is familiar with mashed potatoes. By adding celeriac to the mash, you get a fresher dish with plenty of flavor and more depth.
Always make sure to include something crispy with a soft and creamy mash, and here we recommend Jerusalem artichoke chips.
Ingredients
- 1 kg Potato
- 250 gram Celery
- 100 gram Butter
- 100 gram Whole Milk
- Spices Salt, white pepper, and lemon juice
- 2 pcs. Jerusalem Artichokes
- 1 l Oil Neutral in taste
- Salt
Instructions
Potato-Celery Mash
- Peel the potatoes and celery root, and cut them into cubes.
- Melt the butter so it's ready when the root vegetables are tender.
- Boil them in unsalted water for about 15 minutes until they are very tender.
- Drain the root vegetables and mash them coarsely while adding whole milk and butter to reach the desired consistency.
- Season with salt, pepper, and lemon juice.
Fried Jerusalem Artichoke Chips
- Peel the Jerusalem artichokes and pat them dry thoroughly.
- Cut them into very thin slices using a mandolin slicer. Pat them dry again using a tea towel.
- Pour the oil into a pot and heat it to about 180 degrees Celsius (356 degrees Fahrenheit).
- Fry them until golden in small batches. Ensure you don't put too many in the pot at once, as the oil's temperature drops when adding them.
- Briefly dab them with a tea towel or paper towel and sprinkle with a good salt.
