Recipe of the Week: Celeriac Mash

It's another throwback week - and this time we're celebrating the knobbly, bulbous beauty that is celeriac.

Also known as celery root, celeriac has a taste profile that points toward celery.

However, it is not actually the 'root' portion of the better-known celery stalk- it is a cousin, grown specifically for the gnarly bulbous root.

It's a great swap for some of the traditional go-to's like potatoes as it is far lower in starch, meaning it won't spike your blood glucose levels.

This celeriac and root veg mash is a fantastic side dish that will keep your body and soul warm on these early spring evenings. Serve with a generous pool of mushroom gravy and herbed lentils. 

The Ingredients:

• 1.5 kg of Celeriac, Parsnip, Potato, Turnip, Carrot, even Pumpkin.... (you get it, use what you have/like)
• 1 cup milk
• 6 cloves Garlic, peeled and smashed
• 2 Bay Leaves
• Sea Salt and Black Pepper
• 2 tablespoons Miso
• 2 tablespoons Butter, dairy or plant based

The How To:

Use a sharp paring knife to peel the celeriac, cutting away the rough skin and paying attention to any deep crevices that may be harbouring extra soil. Scrub the other vegetables clean but leave the skins on- that's where the good stuff is! Chop all into similar medium sized chunks. Place in a pot, along with milk, garlic, bay leaves, salt and pepper.  Bring to a simmer over moderate heat, until the celeriac and other vegetables are soft and tender, about 30-40 minutes. Remove the bay leaf, then mash by hand, adding a tablespoon or so of butter as you go. Alternatively you can use a food processor for an easier, smoother option, but I do like the rustic mash. Top with butter and miso.

Created by Elena Keir of Naked Cakes and Wholefoods