Celeriac Champ Recipe
Ingredients
| 1.3kg/3lb floury potatoes, cut into chunks | ||
| 850 g/1lb 14 oz celeriac, peeled and cut into chunks | ||
| 140 g/5 oz salted butter, plus a knob to serve | ||
| Spring onions | 4 Bunch (100gm) | |
| 250 ml/9 fl oz double cream | ||
| Freshly grated nutmeg | ||
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
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
Chef
