Diet Directions: Cleansing, Balancing and Building
LUXURIOUS CELERIAC MASH -PERFECT SUBSTITUTE FOR MASH-
EQUIPMENT • •
YIELD: 3 SERVINGS
Paring Knife Food processor
INGREDIENTS • • • • •
1 whole celeriac, pealed (with a paring knife) 2-3 nobs of good butter like Brittany or Kerrygold (optional) heaped Tbsp of full fat creme fraiche or soured cream a pinch of grated nutmeg salt and pepper
INSTRUCTIONS 1.
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Using a sharp paring knife, trim the knobbly outside of the celeriac (see photo) and cut into similar-sized pieces, roughly the size of golf balls. Put in a pot with plenty of cold water and a tsp of salt. Pop on a high heat and boil it for about 20 minutes. Once fork-tender, drain it and return it to the pot and heat it on low in a dry pan. Celeriac absorbs quite a lot of water and this will help to evaporate some of it before you puree it. If you skip this step, you'll have watery mash. When the amount of steam coming off of the mash subsides a little, chuck it into your food processor with the butter and blitz for about 3-5 minutes (don't wash your pot! You're going to use it again). It sounds like a long time but you don't want lumpy mash and celeriac takes a while to break down because it's so fibrous. Taste it! Add the creme fraiche or sour cream (if you're having it), nutmeg and salt and pepper. Taste it again! Add more of whatever you think it's missing. When you're happy with its taste and consistency, put the mash back in the pot you used to boil the celeriac and turn on some low heat. This will continue to evaporate some of the moisture and keep it warm while you prepare the rest of your meal.
HELPFUL HINTS You can make this ahead because it reheats beautifully.