Celeriac Champ Recipes

CELERIAC CHAMP

Celeriac champ image

Celeriac gives a nutty edge to the classic champ made just with potato - ideal for St Patrick's Day

Provided by Good Food team

Time 35m

Number Of Ingredients 6

Ingredients

900g potatoes , cut into chunks
1 large celeriac (about 650g/1lb 7oz), peeled and cut into chunks
1 garlic clove , peeled but left whole
50ml double cream
25g butter , plus extra to serve
5 spring onions , sliced

Steps:

Put the potato, celeriac and garlic in a pan of cold water, place over a medium heat and cook for 20-25 mins until tender. Drain, mash, then stir in the double cream and butter.
Season to taste, stir through the spring onions and serve with a knob of butter on top.

Nutrition Facts : Calories 308 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.52 milligram of sodium

CELERIAC & POTATO MASH

Celeriac & potato mash image

Serve this with stews, when you fancy a change from plain mashed potato

Provided by Good Food team

Categories Dinner, Side dish

Time 35m

Number Of Ingredients 6

Ingredients

1.3kg floury potatoes , cut into chunks
850g celeriac , peeled and cut into chunks
140g salted butter , plus a knob to serve
4 bunches spring onions , about 550g, cut into 1cm slices (including the green parts)
250ml double cream
freshly grated nutmeg

Steps:

Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 milligram of sodium

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