This silky, smooth, creamy, buttery purée of celeriac and potato, makes a wonderful, and sightly lighter, alternative to mash potatoes. Completely interchangeable with potatoes, neither flavour dominates the other, but you can increase or decrease the amount of celeriac/potatoes according to your own personal preference.
Serves 4 - 6
Collect together your equipment (see Recipe Notes below) and ingredients.
Peel the potatoes and chop into chunks, roughly the same size.
Place in a saucepan and cover with cold water. Bring to a simmer, add the salt and simmer gently.
As the potatoes start to cook, peel the celeriac and chop into similar size chunks as the potatoes.
When the potatoes have been cooking for 5 minutes, add the celeriac, bring back to a simmer and cook until the potatoes and celeriac are both soft and cooked through.
Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
Put them back in the pan and add the butter and some cream or milk. Mash with a potato masher, an electric whisk or a potato mouli until smooth. Add extra milk/cream as necessary.
Taste and add extra salt and pepper, to taste.
The purée is now ready to serve. Delicious served with some extra butter, chopped herbs and some freshly ground black pepper.
Equipment:
This silky, smooth, creamy, buttery purée of celeriac and potato, makes a wonderful, and sightly lighter, alternative to mash potatoes. Completely interchangeable with potatoes, neither flavour dominates the other, but you can increase or decrease the amount of celeriac/potatoes according to your own personal preference.
Celeriac, or celery root, is rich in antioxidants and nutrients, lower in calories than potatoes and is a great source of dietary fibre, minerals and vitamins, particularly C, B and K.