Celeriac Champ is a traditional Irish recipe for a classic accompaniment of celeriac and potato mash blended with spring onions before serving. The full recipe is presented here and I hope you enjoy this classic Irish version of: Celeriac Champ.
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As a big fan of celeriac, turning it into champ rather than plain mash is a great way of stepping up the flavour. This also makes an excellent alternative accompaniment for a St Patrick’s day meal.
Ingredients:
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
salt and freshly-ground black pepper, to taste
Method:
Half fill a large pan with cold water. Add the potato, celeriac and garlic and set over medium heat. Cook for about 25 minutes, or until all the ingredients are tender.
Take off the heat, drain in a colander then return to the pan and mash until smooth. Add the cream and butter and work into the potato and celeriac mixture with a fork until smooth.
Season to taste, stir through the spring onions and serve garnished with a knob of butter.
