Baffled by Celeriac? Everyone seems to be so. What a cosy and comforting veg. dish. It can be delicious in stews and soups or roasted and thinly sliced added to salads. When roasted, it goes sweet and when mashed it’s moreish.
½ handful of fresh parsley, sage, rosemary or thyme
Salt and pepper to taste
Fresh milk or alternative milks (soya, oat or almond milk)
Olive oil (optional)
3 Tablespoons of low-fat yoghurt (optional)
1.Peel and wash the celeriac and cut into small chunks.
2.Add to a pot of boiling water and simmer on high heat.
3. Sprinkle the sprigs of parsley, sage rosemary and or thyme, then add a little sea salt and black pepper.
4. Once the water absorbs into the soft celeriac, start to smash into a mash, as it looks and tastes much better.
5. Ensure you season carefully.
6. For a smoother finish you can add yoghurt, olive oil, fresh milk or its alternatives.
Serve with any dish, or just enjoy with some gravy.