(6.3g carbohydrate per serving)
1 kg celeriac, peeled and cut into equal chunks
50 g butter, in pieces, plus a little extra
1 tbsp olive oil
1 small bunch of sage, leaves only
2 tbsp hot milk
100 g Gorgonzola, cubed
1. Cook the celeriac for 20-25 minutes in boiling salted water or until tender.
2. Heat the extra butter and the oil in a frying pan and, when sizzling, add the sage leaves. Fry for 1-2 minutes until crisp; drain on kitchen paper.
4. Season to taste and scatter with the remaining sage leaves to serve.