Celeriac Mash

20 Dec 2021
mashed celeriac

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.

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A rich, buttery alternative or addition to regular mash, made with celeriac and potato. Mash is relatively easy to make but can go easily wrong, leaving you with either lumpy stodge or wallpaper glue. This method will give you perfect fluffy results, though it does ideally require a food processor. If you don't have one, a hand blender can work, as long as you blend evenly. 

 

Ingredients

 

200g Celeriac

300g Potato – Russet or King Edward work best.

50g Vegan Butter

Plant Milk

1 tsp Nutmeg – optional

Salt and Black Pepper to season

 

Method

Peel and chop the potatoes into 1” chunks and place them in a pot of cold salted water.

Peel and chop the celeriac into 1” chunks and place them in a separate pot of cold salted water.

Bring both pots to the boil and cook for 9 minutes but start the celeriac first as there is a step to be done with them before we need the potato. When the celeriac falls off a knife when pierced, they are ready. Same with the potatoes.

Drain and add the celeriac to a food processor and add a little plant milk before blitzing until smooth.

Drain the potatoes, add the butter and mash with a masher. You can use a ricer if you have one for even more fluffy results.

Add the celeriac to the potatoes and mix through.

Add a little plant milk if the mix is too stiff but add a little at a time. 

Add the nutmeg if using and then season with salt and pepper to taste. 

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