This unusual recipe comes from Jamie Oliver's new book: "Jamie's Great Britain" ISBN 978-0718156817 and goes well with Guinness lamb shanks with dark sticky gravy.
It is ever so simple to make and is probably a good way to introduce kids to odd vegetables - they don't come much stranger than this!
If you like the taste of celery, you'll love this; it's celery flavoured mashed potato.
| Potato and celeriac mash | |
|---|---|
 |
| Servings: | 6 as an accompaniment Any leftovers freeze well. |
| Calories per serving: | 150 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewI prefer plain mash 4.5/5 Not bad for a change, but I don;t think you can beat good old mashed potato and butter. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 whole celeriac, about 1 kg
- About 800g potatoes - see method
- A splash of full cream milk or single cream
- 1 tablespoon butter
- Salt and pepper
Method
- 'Peel' the celeriac by roughly slicing off the skin - don't try to peel in conventionally.
- Wash the 'peeled' celeriac - you will probably get about 800g of celeriac from a 1 kg celeriac.
- Weigh out an equivalent amount of peeled potatoes, the amount does not have to be accurate - 50/50 ish.
- Cut the potatoes into quarters and the celeriac into slightly smaller chunks into small chunks so they cook quickly and evenly.
- Add to a large pan of boiling salted water, return to the boil and cook for 20 minutes.
- Drain and leave in the pan to steam for few minutes.
- Mash with a potato ricer or a potato masher.
- Add a tablespoon of butter, a splash of full cream milk or single cream.
- Season and serve.
Serving suggestions
Serve immediately.
Left overs freeze well and can be reheated in the microwave.
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