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!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
