Ingredients

Text Recipe

1. Peel the celeriac by either using a peeler or if you feel more comfortable you can always use a knife;
2. Chop the celeriac into chunky pieces and place it into a medium sized pot along with your peeled and chopped potatoes;
3. Bring the potatoes and celeriac to the boil and simmer for 30 minutes until they are tender when you insert a knife;
4. Heat the cream and butter in a small pan to make an emulsion;
5. When the cream and butter come to the boil remove from the heat;
6. Drain the potatoes and celeriac ensuring there is no excess water left in the pot;
7. Mash the mixture before adding the cream and butter until smooth;
8. Season the mixture with celery salt, nutmeg and white pepper;
9. Serve immediately.