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Celeriac mash with pine nuts

During the festive season we tend to focus on our roast turkey, duck or goose. Side dishes are mostly an afterthought, yet they can make such a difference! Every year I serve something unusual or weird together with the traditional side dishes (roast potatoes, sprouts, red cabbage etc).  This celeriac mash with pine nuts was a hit, even those liked it who'd never tried celeriac before. I made mine dairy-free (so it's vegan), but you can use butter and milk if you like a more indulgent version.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp white wine vinegar
  • 1.5 kg celeriac
  • 30 g dairy free spread or butter
  • ½ tsp freshly grated nutmeg
  • 3 Tbsp milk or plant-based milk
  • 1 handful of pine nuts
  • ½ lemon juiced

Method
 

  1. Peel the celeriac and cut into small cubes.
  2. Boil a pan of lightly salted water, add the vinegar and celeriac pieces. Cook, under cover, for 8-10 minutes or until the celeriac has softened.
  3. Meanwhile, dry-fry the pine nuts and set aside.
  4. Drain and transfer the celeriac cubes to a blender. Season with salt & pepper, add the nutmeg and add the butter& milk.
  5. Pulse, until you get a smooth purée. Taste, add some lemon juice and more seasoning if needed.
  6. Transfer the mash to a serving dish and scatter the pine nuts on top. Grate some nutmeg over it and serve immediately, or keep it warm until serving.