Ingredients
Adjust Servings:
| 300g Celeriac | |
| 400g Potato | |
| 1/2 Cup Full Fat Milk | |
| 50g Butter | |
| 80g Crème franchise or cream | |
| 1 Garlic Cloves |
Nutritional information
266g
Serving Size
339/1394
kcal/kj
19.9g
Carbohydrates
4.6g
Sugars
25g
Fat
0.5g
Saturated Fat
5g
Fibre
4.8g
Protein
0.5g
Salt
Celeriac & Potato Mash
Features:
Ingredients
-
300g Celeriac1 average celeriac
-
400g Potato
-
1/2 Cup Full Fat Milk
-
50g Butter
-
80g Crème franchise or cream
-
1 Garlic Cloves
Directions
This is a great combination of flavours and perfect with braised dishes like daube of beef Provençale. It won’t spoil if it is made a little ahead of time and kept warm.
Steps
|
1
Done
|
Peel the potatoes. Cut them in half. If they are very large cut them into quarters. Place in a saucepan of cold water. |
|
2
Done
|
Peel and slice the celeriac and add to the water with the potato. Celeriac discolors very quickly if left out of water. Ensure that the potato and celeriac are covered with water. Note: if making a large amount its best to use 2 saucepans. |
|
3
Done
|
Crush the garlic if using and add to the saucepan. Place on the stove and bring to the boil. |
|
4
Done
|
Boil for approx. 30 minutes. Check both the potato and celeriac to ensure they are cooked. Drain. |
|
5
Done
|
Mash with a masher. Add the butter and crème fraiche or cream. Whisk them all together using an electric whisk. This can be done with a masher, but it doesn’t give as good a result. |
|
6
Done
|
If you need to keep the mash hot for a while place the mixture in a warmed bowl and cover (with a lid of a saucepan or tinfoil) and place the bowl over a saucepan of barely simmering water until required. |
