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Ingredients

Adjust Servings:
300g Celeriac 1 average 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:
  • Contains Celery
  • Diabetic Appropriate
  • Gluten Free
  • 60
  • Serves 4
  • Medium

Ingredients

Directions

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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.

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Celeriac and Apple Salad
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