Mashed Celery Root with Blue Cheese and Watercress

Celery root that's mashed with blue cheese, mascarpone cheese, and chopped watercress. It's topped with the tops of scallions, thinly sliced.

Course Side Dish

Cuisine American

Keyword mashed celery root

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 366.7kcal

Author Susan Pridmore

Bring a heavy bottomed pot of well salted water to a boil over high heat.
Using a sharp knife, carve away the thick skin of the celery root, cutting into the root where needed to remove all the gnarly ends.
Slice into 1" cubes, and to the pot. Cook until tender, about 15 minutes. Drain.
In a medium-sized pot over medium heat, melt the butter. Add the Half and Half, mascarpone cheese, and blue cheese. Continue to heat until the cheeses are completely melted into the liquid. Keep warm if the celery root isn't yet tender.
Pile the celery root into a high-speed counter-top blender, add the liquid, and puree. Fold in the chopped watercress, with a couple of buzzes of the blender, and scoop out into a serving dish.
Serve warm, topped with thinly sliced green tops of scallions. Don't use the dark green ends. It's best to slice just above where the white bulb ends.