THE NUTMY-ROOT PULP

(Our Play on Potato & Celery Root Mash)

THE NUTMY-ROOT PULP

Ingredients: 400g Potatoes, 400g Celeriac (both cubed), 2 tsp Nutmeg (freshly grated), 1 tsp Black pepper, 100ml Double cream, 100g Butter, 1 tsp Salt...

Ingredients

  • 400g Potatoes
  • 400g Celeriac (both cubed)
  • 2 tsp Nutmeg (freshly grated)
  • 1 tsp Black pepper
  • 100ml Double cream
  • 100g Butter
  • 1 tsp Salt

Cooking Method

  1. The Boil Boil potato and celeriac cubes in salted water until very soft; drain.
  2. The Bloom Heat butter in a small pot; add nutmeg and pepper with a tiny 10ml splash of cream to release the spice oils.
  3. The Mash Crush the roots into the spiced butter; slowly whisk in the remaining cream until it forms a thick, earthy silk.
  4. The Final Flourish Top with raw fresh chives and a final grating of raw nutmeg.

Cuisine: French

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