Elisabeth Luard

Creamy celeriac mash

Preparation info
  • Serves

    2

    as a fireside supper
    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

This is the perfect creamy spoon-food to eat by the fireside. Celeriac, a knobbly root about the size of small melon, has the texture of parsnip and the flavour of celery. Use a sharp knife to peel and take care to remove all the knobbly bits.

Ingredients

  • 1 kg celeriac, peeled and chunked
  • 1 kg potatoes, peeled and chunked
  • About

Method

Cook the celeriac in plenty of boiling salted water for 5 minutes. Add the potato, return to the boil, then cover loosely and simmer steadily till the vegetables are perfectly tender.

Meanwhile, set a couple of bowls to warm by the fire. Melt the butter in the cream in a small pan and heat till just below boiling.

Drain the vegetables and mash thoroughly with the hot cream mixtu