CELERIAC AND POTATO MASH

Description

Celeriac, a knobbly root vegetable, has a flavour not unlike celery.

500g celeriac (peeled, trimmed and cut into chunks)
500ml (2 cups) milk (or to cover celeriac)
2 cloves garlic (unpeeled)
cold water

250ml (1 cup) cream
500g potatoes (peeled and cut into chunks)
1 tsp flaky sea salt
freshly ground black pepper

Place celeriac into a saucepan, cover with milk and cover saucepan with a lid. Set over a medium heat. Bring to the boil and reduce to a simmer. Simmer for 15 minutes or till tender. Drain milk and reserve for another use.
Place garlic in a small saucepan and cover with cold water. Bring to the boil and pour off water. Repeat this process twice. Remove garlic from saucepan and slip garlic cloves from skin.
Place garlic cloves and cream in a small pot, bring to the boil and simmer till garlic is soft. Mash garlic into cream.
Place potatoes in a pot, cover with hot water and set over medium heat. Add salt, cover pot and bring to boil, then reduce to a simmer and simmer till tender. Drain water and mash potatoes. Add garlic cream and stir till potatoes and garlic cream are combined.
Pass celeriac through a medium disc of a food mill or mash with a potato masher. If mashing pass celeriac through a sieve to remove fibre. Add to garlic potato mixture and stir together. If puree is too stiff add a little reserved milk from celeriac and stir with a wooden spoon. Season with salt and pepper to suit your taste.