Seared Scallops, Chorizo, and Creamy Celery Root Potatoes
No matter how much we all love to create in the kitchen, Thanksgiving remains a Holiday built by traditions. Slowly and surely you can make changes to menu items or the time in which you gather to eat, but it’s a potentially dangerous game to play. This year, I was given a free pass to come up with a menu balanced in tradition and ingenuity. That is, with one major caveat…
“Do not Fuck with the mashed potatoes”
So I wont…but that doesn’t mean I can’t suggest that you make this version, which by the way is frickin’ delicious!
Having worked in a French restaurant, I know the secret to the perfect potatoes. And I’m sure most of you do as well. Butter. Most restaurants do half by weight, potato to butter which makes those creamy, silky mashed that we all love. But no matter how hard I try to wrap my brain around it, it feels wrong to be adding that much butter to anything. But with the addition of celery root, the flavors are seriously enhanced and the creaminess factor is definitely ratcheted up. And don’t worry, I didn’t get rid of all the butter.
Last night I classed it up a bit even more with this preparation. Seared scallops with chorizo make these potatoes even better. With just a touch of arugula, I honestly think this was one of the best meals I’ve made in a while. And it looks pretty damn good as well!
Creamy Celery Root and Potato Mash:
4 yukon gold potatoes (roughly chopped)
1 celery root (trimmed and diced)
2 bay leaves
1/2 stick of unsalted butter
3 chopped scallions
1/2 cup milk
In a large stock pot of salted cold water, bring the potatoes, bay leaves and celery root to a boil. Meanwhile in a small stock pot warm the butter, milk, and scallions over low heat. When the potatoes can be easily pierced by a knife, use a food mill or potato ricer to mash the potatoes and celery root. The food mill by far is the best tool for this. If you don’t have a food mill or potato ricer, you can use a traditional potato masher but you won’t get the same delicate texture. Mix the riced potatoes with the milk mixture and season generously with salt and pepper. Serve with a little olive oil.