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Celeriac Champ

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Ingredients
  Floury potatoes 3 Pound, cut into chunks (1.3 Kilogram)
  Celeriac 1 3⁄4 Pound, peeled and cut into chunks (850 Gram)
  Salted butter 5 Ounce (140 Gram, Plus A Knob To Serve)
  Spring onions 1 1⁄8 Pound (4 Bunches, About 550 Gram Or 1 Pound 2 Ounce)
  Double cream 9 Fluid Ounce (250 Milliliter)
  Freshly grated nutmeg 1⁄2 Teaspoon
Directions

MAKING
1. Boil potatoes for twnety minutes or more till tender and add celelraic after five minutes
2. Drain the water and press through a potato ricer back into the pan; you could also mash the potatoes in a dry pan
3. In a saucepan, melt about 140gms of butter over a medium flame, saute the spring onions for five minutes
4. Add cream and season with salt, nutmeg and pepper and allow to simmer and cook till it thickens a little
5. Add two thirds of the creamy onions to the celeriac puree, adjust seasoning, cover the surface of the mash with cling film and set aside

SERVING
6. Spoon the mash into the serving bowl, pour sauce and loosely mix it
7. Make a well in its centre and add the remaining butter

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mashing
Interest: 
Holiday, Everyday
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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