Alicia and I each have our own recipes for celeriac mash, so we thought we’d share them both with you and you can choose the one you like best. Or try them both… although obviously not at the same time, that would just be silly.
So here’s my recipe first. Strict paleo-ers look away now, this contains dairy!
What you need:
One celeriac, peeled and cut into cubes.
3-4 garlic cloves, crushed
500ml Vegetable stock
10-20ml double cream
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
10g ghee or butter
Small bunch of fresh chives, chopped
How to make it:
Put the celeriac in a large saucepan with the vegetable stock and garlic. Add more water if necessary so the celeriac is covered.
Bring to the boil, then turn down the heat and simmer until the celeriac is soft.
Drain the liquid.
Mash the celeriac with a fork.
Add the ghee or butter, double cream, nutmeg and ginger and mix thoroughly.
Stir in the chives and serve.
And here’s Alicia’s recipe: it’s a bit more basic!
Cut your celeriac into chunks. Boil it until its soft when you stick a knife in it.
Drain, and add 1 tsp mustard, a bit of salt and a drizzle of olive oil (or a knob of butter!). Whizz with your trusty stick blender until its puréed. Eat!