Page title and description
Celeriac and apple mash
To make this mash sharper, exchange the double cream for sour cream or crème fraîche, or add in a little blue cheese. This goes with duck, pheasant or pork tenderloin, alongside braised red cabbage.
Ingredients
- 1 large dessert apple, peeled, cored and finely sliced
- 1 large celeriac, peeled and cut into quarters
- 1 large potato, peeled and cut into quarters
- 3 tbsp double cream
- 30g butter
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
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Step 1
Cook the apple in a pan with about a tablespoon of water until soft and broken down.
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Step 2
Cook the celeriac and potato in boiling salted water until tender, then drain well. Mix with the apple and pass through your finest sieve.
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Step 3
Heat up the cream and butter in a small pan and stir them into the mash. Reheat gently, if necessary, season to taste and serve.
