Celery Root and Scallion Mashed

Create variations with different combinations of root vegetables.
Ingredients:
1 large celery root - peeled and cut into 1-inch diced (Learn How)
2 potatoes (Idaho) - peeled and cut into 1-inch diced
1 cup(s) heavy cream - (cannot substitute)
1 tablespoon(s) - roasted garlic
1/4 teaspoon(s) nutmeg (whole) - grated on a microplane
1 pinch salt and pepper - to taste
1 pinch red chile flakes (ground) - to taste
2 tablespoon(s) butter (unsalted)
1 bunch of scallions - sliced thin on a bias

Steps:

-Place the celery root (celeriac) and potatoes in a large pot with cold water.

-Bring the water to a boil and then immediately turn down to medium-low. Let the vegetables cook slowly until they can be pierced with a fork.

-Meanwhile, in a heavy bottom 2-qt. pot, heat the cream over a simmer to reduce.

-Once the cream is reduced to a 1/4 cup, whisk in the garlic, nutmeg, seasonings and butter; set aside.

-Strain the celeriac and potatoes off in a colander and then return them to the same pot.

-Cook over medium-low heat in the pan to dry them out.

-Pass the celeriac and potatoes through a tamis or a food mill into a bowl.

-Fold in the cream mixture and scallions and check the seasoning.

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