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4
Easy
This requires a few preparatory steps, but they’re all easy and the results are really sumptuous. Use venison or beef and any mix of root veg for the topping in place of celeriac and potatoes: parsnip, swede, carrot and/or beetroot (though you’ll get pink mash!). Good with piles of buttery cabbage or kale.
For the mash, put the potatoes and celeriac in a large pan of cold salted water, bring to the boil and simmer for about 12 minutes, or until very tender. Drain, return to the hot pan for 2 minutes to allow excess water to evaporate, then mash with the butter and as much of the milk or cream as you need to give you a firmish consistency, seasoning well with salt and pepper.