Wednesday, 25 April 2012

Celeriac Mash with Blue Cheese

The rich flavour of blue cheese gives a great kick to celeriac, and the potatoes just smooth the whole thing out a little. This is delicious with beef - if not a really good piece of steak then a nice juicy home-made burger will do the trick. 

4 servings
45 minutes - 25 minutes prep time

Celeriac and Potato Mash with Blue Cheese

3 cups peeled, diced celeriac
2 cups peeled, cut-up potatoes
1 tablespoon unsalted butter
2 tablespoons crumbled blue cheese
freshly ground black pepper to taste
plus 1 tablespoon more crumbled blue cheese to garnish

Peel and dice the celeriac. Peel the potatoes, and cut them into chunks about twice the size of the celeriac pieces. Put them both in a pot with water to cover. Bring to a boil and boil until tender; about 20 minutes.

Drain the cooked vegetables well. Mash them with the butter and 2 tablespoons of crumbled blue cheese. Season with pepper to taste. You can add some salt as well if you think it needs it, but I think most blue cheeses will be sufficiently salty on their own.

Serve garnished with a another spoonful of crumbled blue cheese sprinkled over the top.

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