CELERIAC, CARROT AND YOGHURT CREAMY SMOOTHNESS WITH SALT-CRUSTED POTATOES

It is humid here now, that is why I am and will be posting watery images here for a while but as soon I see something else I'll change the subject!

I continue with comfort food, this time I am going for baked salt-crusted potatoes with a cream of celeriac and carrots on top, they are splendid especially as you can eat them warm or cold so make some extra for the day after. You can also serve the cream as a cold little soup like thing in small glasses on a buffet table if you want.






CELERIAC, CARROT AND YOGHURT CREAMY SMOOTHNESS WITH SALT-CRUSTED POTATOES

150 g/5,3 oz celeriac root, peeled
75 g/2,6 oz carrots, peeled
125 g/ 4,4 oz creamy natural yoghurt
100 ml/ 0,42 cup fresh cream
1 abundant tsp parsley, finely chopped
5-6 potatoes, big ones good baking and all about the same size
salt
extra-virgin olive oil

- Clean but do not peel the potatoes. Boil them until half-cooked, about 10-15 minutes depending on the size.
- Drain the potatoes before brushing them with olive oil and then roll them in salt. Put them in a oven-proof form and bake in a pre-heated oven (200°C/390°F) for about 20 minutes.
- While the potatoes are in the oven, dice the vegetables and steam until soft.
- Blend until smooth with a hand blender or mixer and let it cool down a bit before adding yoghurt, cream and parsley to it, mix well and check salt.
- Cut the baked potatoes open and top with the cream.
- Serve warm or cold.