2 Medium Celeriac (Celery Root), peeled, cut into 1 inch cubes
3 large Yukon Gold Potatoes, peeled, cut into 1 inch cubes
1 large sweet Apple, peeled, cut into 1 inch cubes
1 small Onion, peeled, coarsely chopped
1 tablespoon Coconut Palm Sugar
3 tablespoons Butter
⅓-1/2 cup Heavy Cream
2½ teaspoons Whole Grain Mustard
Sea Salt and Pepper, to taste
Instructions
FOR THE MASH:
Place the potatoes, celery root, apple, and onion in a pot and cover them with 1 inch of water. Bring to a boil then turn the heat down to a simmer and cook for 20-25 minutes, or until the potatoes are tender. Drain.
Place the potatoes in a food processor and add in the coconut palm sugar, butter, cream, and mustard. Process until smooth and creamy. *note that the mixture may be slightly runny - it will thicken up slightly as it sits.
Add salt and pepper to taste and serve with the salmon.
FOR THE SALMON.
Preheat the oven to 350 degrees.
Coat the bottom of a 9x13" pan in olive oil. Place the salmon fillets in the pan (do not place them so close together that they are touching).
In a small bowl, stir together the olive oil, shallots, herbs de provence, and lemon juice.
Season the salmon well with salt and pepper.
Coat the top of the fillets with the shallot mixture, covering all surfaces of the fish.
Pour the white wine into the bottom of the pan.
Bake on the middle rack of the oven for 20-25 minutes, or until salmon is just cooked through in the middle.
Remove from the oven and sprinkle the chopped parsley over the tops of the fillets.
Serve the salmon over the top of the celeriac/potato mash. Drizzle a little bit of the white wine cooking liquid over the top of the salmon, if you like.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/01/12/herb-roasted-salmon-celeriac-yukon-mash/