Recipe- Smashed Celeriac Mash

Try this delicious recipe using celeriac from Purton House Organics

celeriac recipe

Celeriac is a scary looking vegetable really: hard, brown, knobbly and vaguely
spherical, with possibly a leaf of two still attached at the top. It’s a beautiful
thing when it comes to eating though: you can slice it thinly or grate and use
in salads; cook in soups (great with strong cheese); in stews; use in a gratin
(see the fennel gratin recipe and try with mushrooms); roast it (it becomes
very sweet with just a hint of celery flavour); or, my personal favourite, mash
it up with a load of potatoes. It becomes lovely and creamy, and adds a
subtle celery flavour to the spuds. The serving idea below is a bit radical, but
give it a go for a crazy fusion of raw and cooked flavours. You could also use
other infused oils such as chilli or lemon to mix it up a bit.

Serves 2
400-500g potatoes
½ celeriac
2 cloves garlic
4-5 tbsp extra virgin olive oil
pinch sea salt
pinch cracked black pepper

Peel and cube the potatoes and celeriac (NB: the larger you leave the
pieces, the more flavour they will retain, but will take longer to cook). Cover
with water in large saucepan and boil; simmer for 20 minutes, or until tender.
Meanwhile warm the oil and crushed garlic gently in a pan. Drain the
potatoes and celeriac, and put back in the saucepan. Add half the oil and
garlic, season and mash well; drizzle the rest of the oil and garlic slowly in as
you’re mashing. Serve with sausages and some steamed greens. You could
also make a well in the middle of the mash and pour in some more oil: then
add salad leaves, grated carrots and raw thinly sliced greens in the middle, to
make a warm edible salad bowl; or a dipping bowl.

Purton House Organics

Picture 1 300x60 Recipe  Smashed Celeriac Mash

Edited by Helen Kinsella

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