Crushed roots with walnut & mace butter
- Preparation and cooking time
- Serves 8
- 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
- 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.