Don’t be fooled – celeriac mash may look a lot like it’s common cousin, potato mash, but the taste is completely different.
The flavour’s a lot like celery (a little spicy and peppery), which is hardly a surprise given that celeriac is celery root.
And that’s why pairing it with the sweetness of carmelised red onions works so well.
Stir in your healthy fats with a generous tbsp of butter and you’ve a side dish made in heaven…or my kitchen which, in my humble opinion, is pretty heavenly.
Celeriac & Carmelised Red Onion Mash (serves 2)
- 1 celeraic root, peeled and diced
- 1/2 red onion, finely sliced
- 2 tbsps butter
- 1 tbsp sour cream (optional)
- 1 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
- sea salt
- Heat a tbsp of butter and the EVOO in a large frying pan over a high heat. Add the onions and turn the heat to low.
- Fry the onions for 15 minutes, stirring occasionally. Add the vinegar and a generous pinch of salt. Fry for 25 more minutes, stirring occasionally.
- Add the celeriac to a pot of salted water and bring to a boil. Boil for 20 minutes until soft.
- Drain, season well and add a tbsp of butter and the sour cream if using. Mash well until smooth.
- Stir the carmelised onions through the mash and serve immediately.
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