Swede & Celeriac Mash with Nutmeg Brown Butter & Crispy Sage leaves

By Masterchef winner
Steven Wallis

Serves 4
45mins - 1 hr
Gluten

Utensils & Essentials

Kitchen Aid blender, pan.

Gluten.

Ingredients:
400g diced swede
400g diced celeriac
150g plant butter
15 ml rapeseed oil (not included)
1 nutmeg (to grate)
3 sage leaves 
Splash of oat milk


How to make

Swede & Celeriac Mash with Nutmeg Brown Butter & Crispy Sage leaves
Boil (or steam) the swede & celeriac in a pan until tender (approx 15 minutes).  
Drain well and mash with a ricer or puree in a blender. Add oat milk which may help when mashing/blending. Season with salt and pepper. 
Melt the butter in a pan until brown and aromatic.  Then grate a generous amount of nutmeg.  Add this to the mash/puree and mix through.
Fry a few sage leaves until crispy, then drain on kitchen paper. Top your mash with the crispy leaves and a drizzle of oil.
Serve and enjoy!
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