Odd-shaped, knobbly celeriac is part of the celery family and has a subtle, nutty, celery-like flavour. It can be eaten raw, for example in the classic French dish Remoulade, or add it in chunks to big-flavoured, slow-cook dishes. This mash is a beautiful combination of flavours and is perfect, as all purées are, for serving with braised dishes that have lots of sauce.
400gm agria potatoes
2 cloves garlic, peeled
1/4 cup mascarpone or crème fraiche
NZ sea salt and freshly ground black pepper
Extra virgin olive oil
1. Have a bowl of cold water ready for the prepared celeriac pieces. Peel the celeriac with a knife; you will need to remove a thick amount of peel. Cut into 2cm cubes and place in the water to prevent them browning while preparing the potatoes.
2. Peel and cut potatoes into 3cm cubes. Now place all the prepared vegetables into a large saucepan with the garlic and some salt. Cover with cold water and bring to the boil. Turn down the heat to simmer for 15 minutes or until very tender.
3. Drain well in a colander and then return to the hot pan to drive off excess moisture. Mash until smooth and then add the mascarpone or crème fraîche. Adjust seasoning with salt and pepper to taste and mix to combine. Serve hot, drizzled with a little olive oil.