Using your method of blending the celeriac and mashing the potato produced the best celeriac/potato mash I have ever made. Everyone at my dinner party agreed it was absolutely delicious and the texture was fab. Paired with confit duck it was a hit. Thanks again.
Hi, it’s a pretty fresh tasting mash so I’d go for fish or chicken. Anything richer and you really want it to just be potato with a bit more butter otherwise the taste can be masked
I’d recommend popping a little extra milk and butter in (depending on how long it’s going to be kept for to stop it drying out) pop the lid on and keep it in a low oven
The music OMG.. up and down up and down, over all way too loud.. If you are going to have it, keep it low level throughout till the end. Really distracts from hearing your instructions. And....I wanted to hear your instructions strangely enough!
If you like the aniseed flavour, try substituting a bit of fennel root (the bulb, no the herb) where you would normally use onion. Still use the onion, just less of it - works wonders Spaghetti Bolognese
@@TheGourmetPantry Man, that's really nice of you. Thank you so much. If you could do the black garlic and truffle risotto from Trader Vics, to some classical music, that'd be just perfect 👌. Hope im here to watch it, and well enough to recreate it myself. Peace ✌ ☮
@@TheGourmetPantry Cool. Well, that's all largely unknown. I got the fricking coronavirus, and im that smaller percentage of people who develop a mad, prolonged disease. It's like vasculitis and affects organs/limbs, all sorts. I expect a year could be pushing it tbh.
That’s a seriously bum hand, sorry to hear it. They don’t serve the same dish in the UK so can’t find an accurate idea of their specific dish but I’ll have a stab at making a vid for the equivalent dish
Using your method of blending the celeriac and mashing the potato produced the best celeriac/potato mash I have ever made. Everyone at my dinner party agreed it was absolutely delicious and the texture was fab. Paired with confit duck it was a hit. Thanks again.
The video is short and full with information, which makes it a great video by my point of perspective!
I like your presenting style and the end result was great. I enjoyed it with Beef Bour....beef bo....stewed beef.
Great vid! Short and to the point with some great tips. Look forward to many more.
Excellent recipe. I will give it a go this Christmas Eve, Thx for sharing. Have a blessed holiday season.
Great combo.... Thanks for the tips.
Tf are those volume levels my dude lmao. Either way looks delicious and I’m giving it a try!
Brilliant
that all made sense to me, thank you. Tam
Thank you so much for this tutorial on how to cook this vegetable. Love the music! Looking forward to more videos!
Thanks for the vid. What would you serve this mash with?
Hi, it’s a pretty fresh tasting mash so I’d go for fish or chicken. Anything richer and you really want it to just be potato with a bit more butter otherwise the taste can be masked
The Gourmet Pantry brilliant! Great reply, straight to the point and very helpful!
What about Parsnip or veg mash?
Looks delicious. Was hoping this would be a good keto mash..but not with taters.
Substitute the taters with taro and then you've got it ke to.
How would you keep that warm on the stove top for service or dinner.?
I’d recommend popping a little extra milk and butter in (depending on how long it’s going to be kept for to stop it drying out) pop the lid on and keep it in a low oven
The music OMG.. up and down up and down, over all way too loud.. If you are going to have it, keep it low level throughout till the end. Really distracts from hearing your instructions. And....I wanted to hear your instructions strangely enough!
I love aniseedy stuff.
It’s the shit.
If you like the aniseed flavour, try substituting a bit of fennel root (the bulb, no the herb) where you would normally use onion. Still use the onion, just less of it - works wonders Spaghetti Bolognese
What’s the song??
I think it’s just one from UA-cam’s stock - probably not the best choice but was one of my early videos before I had much of an idea about editing
Great receipe, but the music is just to loud, could not watch many of this type of video, but thank you.
Good vids. Don't like the music personally. Too happy for me. I'm dying.
Well, if you have any last meal request, let me know
@@TheGourmetPantry Man, that's really nice of you. Thank you so much. If you could do the black garlic and truffle risotto from Trader Vics, to some classical music, that'd be just perfect 👌. Hope im here to watch it, and well enough to recreate it myself. Peace ✌ ☮
Sounds incredible! I’d be up for having a crack at it. How long are you planning on hanging around for?
@@TheGourmetPantry Cool. Well, that's all largely unknown. I got the fricking coronavirus, and im that smaller percentage of people who develop a mad, prolonged disease. It's like vasculitis and affects organs/limbs, all sorts. I expect a year could be pushing it tbh.
That’s a seriously bum hand, sorry to hear it. They don’t serve the same dish in the UK so can’t find an accurate idea of their specific dish but I’ll have a stab at making a vid for the equivalent dish
Dont salt potatowater