Celeriac champ Recipe

Celeriac champ


  • 900g potatoes, cut into chunks
  • 1 large celeriac (about 650g/1lb 7oz), peeled and cut into chunks
  • 1 garlic clove, peeled but left whole
  • 50ml double cream
  • 25g butter, plus extra to serve
  • 5 spring onions, sliced


  1. Put the potato, celeriac and garlic in a pan of cold water, place over a medium heat and cook for 20-25 mins until tender. Drain, mash, then stir in the double cream and butter.
  2. Season to taste, stir through the spring onions and serve with a knob of butter on top.
Prep. Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Vegetables
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