- 1 celeriac (about 350g)
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 swede (about 550g)
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 3 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 sweet potatoes (about 550g)
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 250ml vegetable stock
- 40g butter, cubed
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp ground mace
- 25g walnut pieces
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- ½ small bunch of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Wash, peel and dice the vegetables into 1cm cubes. Tip the celeriac, swede and carrots (but not the sweet potato) into a microwave-proof container or large heatproof glass bowl, add the stock and cover with a microwaveable plate or lid. Heat on high for 10 mins. Carefully remove from the microwave and stir everything around. Cook for another 10 mins, until the swede is softening.
Stir through the sweet potato cubes, adding a splash of water if you need to. Cover and cook again on high for 10-15 mins until everything is soft. Drain off any of the water in the dish, reserving it, then add 20g butter to the veg. Leave to stand, covered, for 5 mins, before mashing with a potato masher to make a coarse mash – you don’t want it completely smooth. Add some of the reserved cooking liquid, if needed. Season.
Put the remaining 20g butter and the mace in a microwave-proof dish and heat for 1-2 mins until melted and foaming. Season, then stir in the walnuts. Pour this over the mash, scatter with the parsley and serve straightaway.