Save to your scrapbook
Horseradish celeriac mash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 medium celeriac
2 cloves garlic, peeled
650g Maris Piper potatoes
100ml semi-skimmed milk
2 tbsp horseradish sauce
2 fresh bay leaves
Large knob of butter
1. Peel the celeriac with a sharp knife and cut into medium-sized cubes. Place the celeriac in a pan with the garlic and cover with cold water. Peel the potatoes and cut into the same-sized cubes and place in a separate pan with cold water. Bring both to the boil and simmer for 15–20 minutes until tender.
2. Heat the milk in a small pan until just simmering, stir in the horseradish and bay leaves and remove from the heat. Drain the potatoes, garlic and celeriac well, return to a single pan and mash together until smooth. (Use a mouli, potato ricer or sieve for a really smooth finish). Add the warm milk, butter and seasoning and beat until smooth. Serve scattered with chopped parsley.
Typical values per serving:
This recipe was first published in September 2013.