The beef is unremarkable. It’s pot roast. Sure, the rosemary and oregano made it smell nicer and taste a little herbier, but it’s still just pot roast except without the potatoes and carrots and such. It could have used those, especially after the triumph that was panic carrots. In the beef’s defense, this would have been better if I would have served it like they do in the picture in the magazine and online: on rolls with red onion and horseradish-mayo (aka horsey sauce). I served it on the celery root puree instead.
About that puree…At first it seemed like normal mashed potatoes, but there was a little something extra there. It was something kind of bitter and earthy, but subtly so. It was something that definitely tasted like celery. I enjoyed it. It also had whole milk and butter in it, a cup and 6 tablespoons respectively. That can’t hurt. Well, it can hurt later on when you look at the recipe again and then remember how much of it you ate. That can hurt. In fact, it makes me think that celery root is super duper bitter. Everyday Food doesn’t normally go quite that heavy on butter and milk, even for a holiday recipe. I think it’s worth giving a try if you’re tired of plain mashed potatoes or if you don’t think you’re getting enough whole milk and butter in your diet.