Celeriac And Apple Mash

• 1 3/4 cups low sodium chicken broth
• 1 cup water
• 1 lb celeriac, peeled, cored, and cut into pieces (celery root)
• 1 lb yukon gold potato, 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
• 2 tablespoons unsalted butter
• 3/4 ounce blue cheese, such as Buttermilk Blue, Danish Blue (about 2 tablespoons) or 3/4 ounce Roquefort cheese, plus more for crumbling on top

1. Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot.
2. Cook until tender (about 10 minutes).
3. Strain, reserving liquid; discard bay leaf.
4. Coarsely mash with with a potato masher.
5. Using a fork, mash together butter and blue cheese in a small bowl.
6. Stir into celeriac mixture.
7. Season with salt.
8. Spoon into a warm serving bowl, and crumble blue cheese on top.
9. note: mash can be made up to an hour ahead; transferred to a heatproof bowl, cover, and set over a pan of barely simmering water).

chicken broth, water, celeriac, gold potato, granny smith apple, shallot, bay leaf, salt, unsalted butter, blue cheese

Taken from www.food.com/recipe/celeriac-and-apple-mash-259772 (may not work)