Celeriac mash
HB-13045 · Hand-built original
Floury potatoes and celeriac boiled together and mashed silk-smooth with butter and double cream — light, fluffy and gently earthy.
Side dishes1 hrServes 4200 kcalVegetarianEgg-freeDiabeticRenal
Main ingredient: chunks
Servings:4quantities adjust to match
Ingredients
- 1 lb 2 oz floury potatoes, peeled and cut into chunks
- 1 lb 2 oz celeriac, peeled and cut into chunks
- 3 oz butter
- 4 fl oz double cream
- Salt and freshly ground black pepper
Method
- Put the potato and celeriac chunks in a large saucepan of salted water and bring the pan to the boil.
- Reduce the heat and simmer for 15 minutes until both vegetables are tender.
- Drain everything well and return the vegetables to the pan for a minute or so to steam dry.
- Mash the potatoes and celeriac until fairly smooth, or pass them through a ricer.
- Add the butter and double cream and mash again until completely smooth with no lumps.
- Season the mash with salt and freshly ground black pepper and serve it warm.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
200 kcalCalories
1.9 gProtein
10.4 gCarbs
17.6 gFat
11 gSaturates
2 gFibre
1.8 gSugars
250 mgSodium
46 mgCholesterol
345 mgPotassium
54 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data