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Try this recipe for mashed celeriac (celery root mash) as a delicious alternative to potatoes.
- 1 celeriac - 800 g – 1 kg
- 20 g butter
- 2 tbsp cream
- salt and pepper
- a few sprigs of parsley
Wash and the celeriac and cut into quarters. Trim and discard the knobbly root end.
Peel and roughly chop the quarters.
Place in a large saucepan of boiling water. Simmer for 20 minutes until soft and easily pierced with a knife.
Drain, and allow to dry in the colander or sieve for a couple of minutes.
Return to the hot saucepan and cut the chunks into smaller pieces. Add butter, cream and seasoning.
20 g butter, 2 tbsp cream, salt and pepper
Blend to a puree with a stick blender or using a food processor. If you prefer, use a traditional potato masher or a fork.
Chop up most of the parsley, saving some for garnish. I find the easiest way is to snip it with scissors inside a mug. Stir the parsley into the mash.
a few sprigs of parsley
Check the temperature. If you need to reheat the mash before serving, put the pan back on the hob and stir until you have the temperature you want.
Garnish with extra parsley and a little black pepper. Serve right away.
- This recipe is 6 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 239mg | Potassium: 607mg | Fiber: 4g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 16mg | Calcium: 92mg | Iron: 1mg