Celeriac Mash

For this recipe, in the two part Christmas recipe marathon, I have taken what was great about the cabbage dish, the cream, and applied it to another vegetable. To offset the cream here you may wish to just plain boil your cabbage on Christmas day. Despite the calorie nit picking this is a very tasty side with all the benefits of celeriac being a part of your 5 a day which a potato mash defiantly is not. So there you go another healthy recipe provided by The Hangry Cook.

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  What you need for 5 servings:
  
  

  • Half a medium sized celeriac
  • 50 g of butter
  • 50 ml of double cream
  • A squeeze of lemon juice

  
  How to make it:
  

  1. Start by peeling your celeriac. To do this you are going to have to use your knife rather than a speed peeler. Once peeled cut into largish chunks and place in a pan of salted boiling water - if the chunks of celeriac are too small your celeriac will absorb too much water and become dilute in flavour later. 
  2. Boil the root until it slides off a fork when stabbed and raised out of the water. While hot drain the water keeping some behind in a mug. 
  3. Add the root to a blender along with the butter, cream and some seasoning, now blend into a purée. If the blades are struggling to connect with the celeriac add a little bit of the water you retained earlier – this should help.
  4. Finish with a squeeze of lemon to taste!

  
  If you get chance tweet me pic of your Christmas dinner @tomjwild I would love to see what people are cooking up! Merry Christmas.