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as a fireside supperEasy
Published 2011
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.
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