Celeriac mash with blue cheese and sage

Celeriac is a firm favourite in our house and when I saw this recipe for a delicious celeriac mash with gorgonzola and sage, I thought it definitely one to share. This idea is from Emma at Sainsbury's magazine. She says it goes great with pork ... but honestly eat it with anything you fancy.

Now celeriac doesn't look very pretty, but what it lacks in good looks it certainly makes up for in taste. It isn't that easy to cut so you may wish to read these tips here

Ingredients:

Serves Four
(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

Method:
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.

3. Drain the celeriac, mash it with the 50g of butter and milk, and season. Reheat in the pan until piping hot, then add the Gorgonzola and half the sage leaves, crumbled, and stir together.
4. Season to taste and scatter with the remaining sage leaves to serve.

I think you're going to enjoy this...

All the best Jan