A fabulous alternative to mashed potatoes, celeriac has a relatively short season, so grab it when you can. Top it with the tasty crispy lentils and a drizzle of good olive oil for a bowl of winter goodness.
Serves: 6
INGREDIENTS
1 kilogram celeriac, peeled
2 cups milk
1 bay leaf
400-gram tin cannellini beans, drained and rinsed
3 cloves garlic, crushed
1 tablespoon lemon juice
2 tablespoons horseradish
¼ cup olive oil
¼ cup cream
sea salt and ground pepper
To serve
olive oil and Crispy Garlic Lentils, recipe below
Crispy Garlic Lentils
½ cup puy or beluga lentils
2 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon ground cumin
sea salt and ground pepper
METHOD
Cut the celeriac into 2cm pieces and place in a large saucepan with the milk, 1 teaspoon of salt and the bay leaf. Bring to the boil, then reduce the heat and partially cover with a lid. Simmer until very soft, about 20 minutes. The milk will look curdled and most, if not all of it, will have been absorbed.
Remove the bay leaf and using a slotted spoon, lift out the celeriac and place in a food processor, leaving any milk in the saucepan.
Add the beans, garlic, lemon juice and the horseradish and season generously with salt and pepper. Process until smooth, then with the motor running, drizzle in the olive oil and cream and process until very smooth and silky.
To serve: Pile the mash into a serving bowl. Top with a drizzle of olive oil and a sprinkling of the Crispy Garlic Lentils, if using, and serve the rest separately.
Crispy Garlic Lentils
Preheat the oven to 200°C.
Cook the lentils in boiling water for about 20 minutes or until just tender but still with a little bite. Drain and rinse, then drain well again. Tip on to a clean tea towel and pat lightly to remove excess moisture.
Combine with the remaining ingredients and season. Spread in a single layer on a lined baking tray and roast for about 8 minutes until crispy, turning once. Makes about ¾ cup
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