CELERIAC AND POTATO MASH
Celeriac, a knobbly root vegetable, has a flavour not unlike celery.
500g celeriac (peeled, trimmed and cut into chunks)
500ml (2 cups) milk (or to cover celeriac)
2 cloves garlic (unpeeled)
250ml (1 cup) cream
500g potatoes (peeled and cut into chunks)
1 tsp flaky sea salt
freshly ground black pepper
- Place celeriac into a saucepan, cover with milk and cover saucepan with a lid. Set over a medium heat. Bring to the boil and reduce to a simmer. Simmer for 15 minutes or till tender. Drain milk and reserve for another use.
- Place garlic in a small saucepan and cover with cold water. Bring to the boil and pour off water. Repeat this process twice. Remove garlic from saucepan and slip garlic cloves from skin.
- Place garlic cloves and cream in a small pot, bring to the boil and simmer till garlic is soft. Mash garlic into cream.
- Place potatoes in a pot, cover with hot water and set over medium heat. Add salt, cover pot and bring to boil, then reduce to a simmer and simmer till tender. Drain water and mash potatoes. Add garlic cream and stir till potatoes and garlic cream are combined.
- Pass celeriac through a medium disc of a food mill or mash with a potato masher. If mashing pass celeriac through a sieve to remove fibre. Add to garlic potato mixture and stir together. If puree is too stiff add a little reserved milk from celeriac and stir with a wooden spoon. Season with salt and pepper to suit your taste.
Related dish: Daube de Boeuf Provencale