Creamy celeriac mash

Name: Creamy celeriac mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 2 celeriac, peeled and cut into chunks; 3 garlic cloves; 600ml whole milk; Pinch of freshly grated nutmeg; Pinch of ground ginger; Splash of double cream; Knob of butter; Small bunch of fresh flatleaf parsley, chopped

Easy
December 2010

Easy
December 2010

Serves 6-8
Takes 15 minutes to make, 20 minutes to cook

This luscious celeriac mash makes a pleasant alternative to the usual mashed potato side dish.

Nutrition: per serving

Calories: 114kcals
Fat: 7.9g (4.5g saturated)
Protein: 4.2g
Carbohydrates: 6.8g (5.7g sugars)
Salt: 0.4g

Nutrition: per serving

Calories: 114kcals
Fat: 7.9g (4.5g saturated)
Protein: 4.2g
Carbohydrates: 6.8g (5.7g sugars)
Salt: 0.4g

For 8 servings

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Ingredients

2 celeriac, peeled and cut into chunks
3 garlic cloves
600ml whole milk
Pinch of freshly grated nutmeg
Pinch of ground ginger
Splash of double cream
Knob of butter
Small bunch of fresh flatleaf parsley, chopped

2 celeriac, peeled and cut into chunks
3 garlic cloves
600ml whole milk
Pinch of freshly grated nutmeg
Pinch of ground ginger
Splash of double cream
Knob of butter
Small bunch of fresh flatleaf parsley, chopped

Method

Place the celeriac and garlic in a pan with just enough milk to cover, and a pinch of salt. Bring to the boil, put a lid on the pan, then simmer gently for 20 minutes, stirring occasionally, until tender. Drain any remaining milk and reserve.
Using a stick blender, whizz the celeriac to make a purée, pouring in just enough of the reserved milk to give a smooth consistency. Add the spices, cream and butter, then whizz again. Stir through the parsley, season to taste and serve.

Method

Place the celeriac and garlic in a pan with just enough milk to cover, and a pinch of salt. Bring to the boil, put a lid on the pan, then simmer gently for 20 minutes, stirring occasionally, until tender. Drain any remaining milk and reserve.
Using a stick blender, whizz the celeriac to make a purée, pouring in just enough of the reserved milk to give a smooth consistency. Add the spices, cream and butter, then whizz again. Stir through the parsley, season to taste and serve.

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