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Madeline Basler


  • 1 3/4 cups low-sodium chicken stock
  • 1 cup water
  • 1 pound celeriac peeled and cut into 1-inch pieces
  • 1 pound Yukon gold potatoes peeled and cut into 1-inch pieces
  • 1 medium Granny Smith apple peeled, cored, and cut into 1-inch pieces
  • 1 medium shallot coarsely chopped
  • 1 dried bay leaf
  • Coarse salt
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 3/4 ounce blue cheese about 2 tablespoons, plus more for crumbling



  • Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf and bring to a boil in a large pot.
  • Cook until tender, about 10 minutes.
  • Strain, reserving liquid but discarding bay leaf.
  • Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid.
  • Coarsely mash with a potato masher.


  • Using a fork, mash together butter, oil and blue cheese in a small bowl.
  • Stir into celeriac mixture.
  • Season with salt.
  • Spoon into a warm serving bowl, and crumble blue cheese over top.
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