#celeriac mash

Vegan Bourguignon with Celeriac Mash

A fragrant, lighter alternative to your regular mashed potatoes, this Celeriac Mash offers a nuttier flavour, and makes a lovely side to fish and meat alike.

Ingredients (serves 2):

1/2 small celeriac

1 cup skimmed milk

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

nutmeg

3 heaped tablespoons sour cream

1 tablespoon unsalted butter

With a sharp serrated knife, cut skin off the celeriac. Cube celeriac and place in a medium saucepan. Cover with milk, and season with coarse sea salt and black pepper. 

Heat over a medium flame, simmering for about 20 to 25 minutes, stirring occasionally to prevent milk from overflowing. Grate in about 1/4 teaspoon nutmeg.

Once celeriac is cooked, and milk half-eveaporated, remove from the heat and, using a stick blender, carefully process until smooth, gradually adding sour cream.

Return over a low flame and energetically stir in butter with a wooden spoon, until you have a beautiffuly fluffy, pale white mash.

Gammon Steaks with Leek and Celeriac Mash and Apple Sauce #recipe #cooking #dinner #healthy #foodblog #foodblogger #tasty

When we had a buy up from the Devon butcher he had some delicious gammon steaks that I couldn’t resist. I forgot how much I like gammon steaks and haven’t had them for years. They are such a pub classic that I didn’t want to go down the egg and chip route so I searched for a recipe and came across this one on bbc goodfood the picture on their site is much better than mine, as I use a simple…