Miss-mash

I am not going to lie. That bowl o' fluff I was envisioning did not come to pass. However, with a little zen, a little doctoring, a little added fat, all was well. At first pass -literally- the veggies would not go through the ricer. All I got was squeaky, spurting water and tiny worms of cooked root. I reboiled everything together and subsequently had slightly more success but then decided that a) I was really damn tired, b) did this really need to be riced?, and c) how was this not going to be dull what with the absence of draining superfluous water and much added flavor enhancers. KITCHEN IMPROV. I've encouraged this before and am doing so again. Before tossing, consider additions. I decided on a generous couple spoons of crème fraîche as well as a hefty grate of fresh nutmeg. Also more salt. I put the vaguely riced slop back in with the unriced "cubes" and mashed the whole thing together. The end result was pretty tasty. The celery root flavor really came through, the Granny Smith apple was non-existent. Long story short, Bon Appétit, I appreciate your attempt to healthify Thanksgiving side options, but this is a failed recipe that needs lots of tweaking. If I were to do this again, I'd work only with potatos and celery root, probably add some leek, and definitely keep the nutmeg and crème fraîche. Now that's a hell of a plan.

To be continued...