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Crushed roots with walnut & mace butter

Crushed roots with walnut & mace butter served in a large bowl

Crushed roots with walnut & mace butter

Name: Crushed roots with walnut & mace butter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 celeriac (about 350g); 1 swede (about 550g); 3 carrots; 3 sweet potatoes (about 550g); 250ml vegetable stock; 40g butter cubed; 1 tsp ground mace; 25g walnut pieces; ½ small bunch of parsley finely chopped

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 5 out of 5.2 ratingsRate

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Serve an extra-special side dish at Christmas made with root veg, walnuts and festive spice. In an added bonus, it's healthy too

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 celeriac

(about 350g)
1 swede

(about 550g)
3 carrots
3 sweet potatoes

(about 550g)
250ml vegetable stock
40g butter

cubed
1 tsp ground mace
25g walnut

pieces
½ small bunch of parsley

finely chopped

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Nutrition: Per serving

kcal166
fat7g
saturates3g
carbs18g
sugars10g
fibre6g
protein2g
salt0.4g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, November 2019

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A star rating of 5 out of 5.2 ratings

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