Celeriac and thyme mash

Name: Celeriac and thyme mash
Total time: 35 min
Cuisine: British
Ingredients: 900g celeriac, peeled and cut into chunks; 40g butter; 3 tbsp double cream; 1 tbsp fresh thyme leaves; 1 garlic clove, crushed; 1 tsp black pepper

A silky, earthy mash made from celeriac with butter and thyme. A good partner for roast meat and sausages.

Time35 min
LevelEasy
Costabout £0.65 a head

4 servings

Ingredients

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900 gceleriacpeeled and cut into chunks
40 gbutter
3 tbspdouble cream
1 tbspfresh thyme leaves
1garlic clovecrushed
1 tspblack pepper

Method

1
Put the celeriac in a pan of boiling water with the garlic. Cook for 18 minutes until very soft.
18 min
2
Drain well and leave to steam dry in the colander for 2 minutes. This stops the mash being watery.
3
Tip back into the pan with the butter and cream and mash or blend until smooth.
4
Stir in the thyme and plenty of black pepper. It should smell sweet and nutty.
5
Serve hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.