| Mashed potatoes with celeriac |
| Serves 4 2 lb 9900g) baking potatoes, peeled 12 oz (340g) celeriac 1 1/2 oz (45g) butter 1/4 pint 9150ml) soured cream good pinch of grated nutmeg salt and pepper 1. Cut the potatoes, if large. Bring to the boil , salted water, them simmer for 20 minutes or until very tender. 2. Meanwhile, peel the celeriac, chop it coarsely and drop immediately into a pan of salted water. (If exposed to the air too long, celeriac will turn brown.) Bring to the boil, then simmer for 15-20 minutes or until very tender. 3. Drain the potatoes and return them to the saucepan. Return to very low heat for 1-2 minutes to evaporate excess moisture, shaking the pan to turn the potatoes. 4. mash the potatoes or press through a potato ricer into a warmed bowl. Drain the celeriac and puree in a food processor. Add to the bowl. 5. Add the butter, soured cream and nutmeg. Season to taste with salt and pepper. Beat well with a wooden spoon or, for a fluffier result, with an electric mixer. Serve hot. |