Red Wine Sauce + Celery/Parsnip/Potato Mash

I think the mashed potatoes might have stolen the scene here. The red wine sauce was pretty spectacular, but the potatoes...never again will I make just mashed potatoes! All it is is equal parts celery root, parsnip and potatoes. You boil them until they are really soft, mash 'em up, add a little heavy cream and a tablespoon of the pink peppercorn butter from the previous post. I don't even know how to describe it...the celery root and the parsnip just added another dimension to otherwise plain mashed potatoes.

Red Wine Pan Sauce:
Adapted from Bon Appetite

1 shallot (I didn't have one on hand so I used a diced onion)
1 c. dry red wine
1/2 c. broth
Pink Peppercorn Butter
Olive Oil


Soften shallot in a cast iron skillet with olive oil. Add wine, boil until reduced by half, stirring often, about one minute. Add broth, boil until sauce is thickened, about 2 minutes. Whisk in three tablespoons of pink peppercorn butter (or whatever you didn't use in the mashed potatoes). This recipe was written for steak but I used pork tenderloin instead, so spoon over your animal of choice when done.