Celeriac Mash

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Celeriac or celery root is not actually the root of the stalks of celery we buy. It is grown especially for its root and it has a nutty celery-like flavour. Serve this velvety butter celeriac mash with roast duck, roast chicken or turkey or on its own with a large knob of butter in the centre so that it puddles when it melts.

Serves 4


600g celeriac, peeled and cut into chunks
Salt and freshly ground pepper
80ml hot milk
50g butter
Salt and freshly ground black pepper


1. Boil the celeriac in lots of water until tender (about 20 minutes). Drain well. Return to the pan and mash roughly.

2. Add the hot milk and butter and turn the heat to low. Mash again until you have a smooth purée, turning the heat off when the milk is bubbling and the butter has melted. Season to taste.

This recipe has been triple-tested in the gréatfood test kitchen.


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