Celeriac mash

Photographer: Adam
Serves 6

I adore celeriac, I love the gentle flavour; a hint of celery, combined with the texture of a potato or turnip. However, in my humble opinion here, within New Zealand, celeriac seems to get a rubbish deal. Admittedly this might have something to do with its availability – such a small seasonal window; and its expense, but, I think somehow, unfortunately, it might also be to do with its looks… Except under its gnarled, knobbly, ugly skin honestly lies a thing of beauty; magnificent, soft pale flesh which smells so, well, edible!

I chose to create a mash with the celeriac I purchased. A luxury mash if you will (given their price) but you can also roast it, puree it and eat it in salads.

INGREDIENTS


800g Celeriac
500g White potatoes
¼ cup single cream
50g butter
Pinch of salt
½ a nutmeg (grated)
Cracked back pepper to taste

METHOD


1. Place large saucepan half-filled with water onto the cooktop to boil.
2. Wash and peel the celeriac and potatoes, then slice into 2-3cm cubes
3. Add to water and allow pan to boil, turn heat to medium and cook for 10-12 minutes with the lid on. Potatoes/celeriac should be tender.
4. Once tender, remove from heat, drain and place back into the pan.
5. Add cream and butter and a pinch of salt and mash the ingredients together, I them put my mixture into a food processor to get it extra smooth.
Serve with a generous helping of nutmeg and cracked back pepper.