Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 53

I chose to make a celeriac and potato gratin, as I have two ovens, but if you only have one, a celeriac and potato mash would do just as well.

1kg floury maincrop potatoes, such as King Edwards or Maris Piper

500g celeriac

70g butter

3 tablespoons double cream

6 tablespoons full-fat milk

salt and pepper

Peel the potatoes and the celeriac and cut them evenly into medium-sized chunks. Pop them into separate pans of boiling salted water and cook until soft. The celeriac should take around 15 minutes, the potatoes, 20–25 minutes. Meanwhile, heat up the butter, cream and milk in another pan.

When the vegetables are ready, drain them in a colander, add to the hot dairy-fest in the other pan and mash together, adding salt and pepper to taste. The mash can be whisked with an electric whisk to make it light and fluffy, if you wish.