Celeriac and leek mash

It’s cold at the moment.  Although we haven’t yet had snow in the tropics of SW London it’s still very wintery, and comfort food is a very attractive option right now.  So I had shepherd’s pie on my mind when thinking about dinner on the way home from work last night.

I’ve used mashed celeriac before, but it doesn’t quite do it for me, for some reason.  But adding leeks makes all the difference.

It’s not the most common of vegetables, so here’s a picture of what it looks like:


I used half a celeriac, weighing around 450g which amazingly, given that it’s a root vegetable, only comes to a total of 9.95g carbs.

Take a thin slice off the top and the bottom, and then peel the skin away and all the gnarly bits around the root.  Then cut it into small chunks, about the size of an Oxo cube, and boil in salted water for around 15 minutes, until it’s soft.  Slice two leeks (slices about 1 cm should be fine) and add these to the celeriac, and boil for another couple of minutes until the leeks are cooked.

Then drain the vegetables, let them steam for a little to make sure that there isn’t too much moisture on them, tip them back into the pan, and blend with a large knob of butter, salt and black pepper and a generous tablespoon of full fat natural yoghurt.

It was so delicious that I would have been happy to eat this without the mince component of the meal!


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