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After posting my pork, apple sauce & mash I forgot to put up a recipe for celeriac mash. But you hardly need one really. It’s like making normal potato mash, but withceleriac. A tastier mash really, that’s all.

The humble spud is an overlooked and occasionally underrated vegetable. It’s easy to forget about potatoes because they do so much. And I forget sometimes how tasty a plain, boiled potato can be.

But this is about mash.  Potatoes do make great mash of course & so does the “ugly” celeriac. They both make a great side-dish in their own right, but when combined make something altogether. A “posh” mash if you will.

Knobbly, rooty

The celeriac is soft, aromatic & almost as versatile as the spud. It’s gentle celery flavour works really well with pork, in fact with almost any meat or fish. Peel it (can be tough-ish) slice it, grate it, serve it raw mixed with mustardy mayonnaise to make remoulade, chip it, roast it and puree it, it’s good stuff.

The only thing to be wary of is cooking or using it quickly, because it turns brown quite quickly after peeling. To prevent this, drop it into water with lemon juice (acidulated) and then use when you’re ready.

For mash I tend to use equal quantities of celeriac & potato. Peel, dice, & boil them together. Mash or put through a potato ricer or food mill. Season with butter, salt & pepper & serve. You may or may not want to add a little milk, celeriac is a bit wetter than potato so add a little to begin with.



From a hero’s book “The River Cottage Meat Book”. Really without peer. One of the finest cookbooks ever written on the subject of meat. Sourcing, buying, husbandry, quality, ethics, politics & of course cooking & eating, it’s all in there.

Apples (as many as you think you’ll need) preferably Bramley’s from the tree outside. Brush off the slugs, cut out the brown bits & slice.

Zest of 1/2 an orange

1 tsp rosemary needles, chopped (go easy with them, you don’t want to overpower the appleyness)

Cook over a gentle heat until soft, adding water or a little chicken stock if it looks like it’s getting too dry.

Season to your liking with sugar &/or salt & pepper.

The orange really makes it & the rosemary adds a lovely unusual depth of flavour to it. It makes you want a bit more, great with pork.

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