This dish makes for a hearty and warming plate of food on a cold and rainy day. The softness of the buttery mash and the hints of turmeric and paprika give it a nicely comforting kick!
Approx. Preparation time: 15 mins
Approx. Cooking time: 20 mins
- 1 medium size celeriac
- 2 large potatoes
- 200g fresh peas
- 2 leeks
- 100g green beans
- 1 handful fresh coriander leaves
- 3 cloves garlic
- 3 to 4 teaspoons Butter
- 1 dash of milk
- 1 pinch paprika
- 1 teaspoon turmeric powder
- Salt and pepper, to taste
- Switch the oven on at 180 degrees celsius.
- Cut the celeriac in thick slices. Cut off the edges (this is easier than trying to peel it whole). From two of the slices into large rectangles, and set aside. Cut the rest of the celeriac into small cubes.
- Put the two rectangles of celeriac on an oven tray and drizzle with olive oil. Sprinkle with salt and set aside.
- Peel the potatoes and cut them into quarters.
- Put a pot of water to the boil. When the water is boiling, add a pinch of salt to the water and add the potatoes. Boil for about 10 minutes, or until the potatoes are soft. Switch off the heat and leave the potatoes in the water to keep them warm until mashing time.
- Roughly chop the coriander and set aside.
- Trim the green beans (cut the edges off to remove any damaged parts) and set aside
- Trim the leeks (cut the edges off and remove the first couple of layers which are rougher) and cut them in three big chunks each and set aside.
- Peel and finely chop the garlic.
- Put the tray with the two rectangular slices of celeriac in the oven. After 12 minutes, flip the slices around and leave to cook for another 10 minutes, keeping an eye on them to ensure they don’t burn.
- Take the potatoes out of the water. Mash them with a pinch of salt, a pinch of pepper, a pinch of paprika, two teaspoons of butter and a dash of milk. Mash until smooth. Use a potato masher for best results (I have this one by Joseph Joseph and it is a-mazing)
- Heat a teaspoon of butter in a small pan, but don’t give it any chance to turn brown. When the butter is heating up a little, add the garlic and coriander and mix well.
- Add half a cup of water to the pan, along with a pinch of salt, a pinch of pepper and one teaspoon turmeric. Mix well.
- Add the celeriac cubes to the pan and mix well, until all the cubes are coated with the butter and spices. Cover the pan and leave to cook on high heat for 10 minutes, or until the celeriac is cooked and soft. If water runs out before the celeriac is cook, add a couple of tablespoons of water to the pan.
- Switch off the heat and leave to rest, covered, for five minutes.
- Place half of the celeriac cubes into a blender with two cups of water and blend until smooth. Adjust salt and pepper as needed.
- Boil the leeks, green beans and peas for 5 to 7 minutes. You can cook them separately if you have enough pots to make it easier for serving, or altogether if you have one big pot.
- To serve, place the mash potatoes, celeriac rectangles, celeriac cubes and greens on the plate and drizzle with the celeriac sauce.
- Optional – you can take one of the leeks leaves and twist it around a bunch of green beans to make a little ‘ballotin’ on the plate