Broccoli with Salami and Chestnuts is a traditional British recipe for a classic accompaniment of boiled celeriac an potateos that are creamed with butter and milk before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Creamed Potato and Celeriac Mash.
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Ingredients:
1 celeriac, peeled and sliced into chunks
6 floury potatoes (Maris Piper are good), peeled and cut into chunks
generous knob of butter
200ml full-fat milk
salt and freshly-ground black pepper, to taste
Method:
Bring a large pan of salted water to a boil. Add the celeriac and potato pieces then bring to a boil and cook for about 15 minutes, or until the vegetables are tender. Drain into a colander and allow to drain then turn back into the saucepan and place over low heat. Cook, shaking the pan frequently, for a few moments to dry the vegetables then take off the heat.
Mash thoroughly with the butter then work in the milk and continue to mash until smooth. Beat with a whisk to make the mixture creamy and season to taste with salt and black pepper.
Turn into a warmed serving dish and serve immediately (alternatively, these can be placed in a low oven to keep warm).
