Ingredients

The following ingredients have 4 Servings
  • 1 medium celeriac
  • 160 g double cream
  • 60 g full-fat strong Cheddar cheese
  • 1 TB unsalted butter
  • salt and white pepper
  • salt flakes
  • freshly ground black pepper

Instruction

  • Use a good-quality vegetable peeler to remove the skin from the celeriac. (If you slice the peel away, you risk more wastage than necessary.)
  • It’s a messy affair and you may need to wipe the peeled celeriac with wet kitchen paper to clean. I yielded 840g celeriac from a medium-large celeriac and this was how the macros were calculated.
  • Dice the celeriac into small cubes while you bring a pan of salted water to the boil.
  • Boil the celeriac until the pieces have completely softened. When done, drain well in a colander and leave for a few minutes to steam off.
  • Return the celeriac to the same pan (wipe it dry if necessary), and use a potato masher to mash well, adding the cream and Cheddar halfway through. Season the mix with salt and white pepper.
  • For an extra creamy mash, transfer the mixture to a mini food processor and blitz until smooth.
  • Keep warm and stir through the butter for extra richness just before serving. Season with salt flakes and freshly ground black pepper. Delicious!