Celeriac-Potato Mash with Beer-Molasses Reduction
PAIRS WITH: Honker's Ale
Serves 2 to 4

INGREDIENTS

For the roasted veggies and mash:

  • 1 medium-large celery root, peeled, trimmed and cut into 3/4-inch cubes
  • 5 small, thin-skinned gold potatoes, washed, left unpeeled, chopped into 3/4-inch cubes 1 medium leek, trimmed, washed well, halved lengthwise and then crosswise
  • 3 large cloves garlic, left in their skins
  • 3 sprigs fresh thyme
  • Extra-virgin olive oil, sea salt, freshly ground black pepper, for seasoning
  • 1/3 cup buttermilk (or more)

For the beer-molasses reduction:

  • 1 cup Goose Island Honker’s Ale
  • 1 tablespoon molasses
  • 1 1/2 tablespoons brown sugar
 
DIRECTIONS

For the roasted veggies and mash:

Preheat oven to 385° F. In a medium-large mixing bowl, put the chopped celery root, potatoes,leek, garlic cloves, and thyme. Pour several tablespoons of olive oil in and sprinkle generously with fine sea salt and several good grinds of black pepper. Gently toss everything together until coated and turn out onto a baking sheet.

 Roast until the potatoes and celery root give no resistance when pierced with a knife, at least 20 minutes. When done, carefully remove the baking sheet from the oven and let cool until you can slip the garlic cloves from their skins. Discard the skins and the thyme sprigs and transfer everything else to a food processor.

With the motor running and the vegetables processing, pour the buttermilk through the feed tube, adding more if you want. If you like your mash to retain a slightly chunky texture, stop before you reach a full purée. Season to taste with more salt and pepper and turn out into a serving bowl. Keep warm if you're going to eat the mash soon; otherwise, cover and rewarm before serving.

For the beer-molasses reduction:

While your vegetables are roasting, whisk together the beer and molasses in a skillet set over medium-high heat. Bring to a good simmer and cook until reduced to a generous 2 tablespoons, whisking occasionally. This will probably take 20 minutes or so. When reduced, pour into a glass vessel and immediately whisk in the brown sugar until dissolved. Drizzle over the warm mash and jump in.