This is a grown up side dish that I think is excellent to accompany fish, steak or lamb for Valentine’s day. It also works very well with lamb, ham or salmon for Easter and makes an interesting extra side for Thanksgiving or Christmas.
Prep time 15 minutes/Cook time 25 minutes/Serves 4
Ingredients:
1kg (1 ¼ lbs) celeriac, peeled and cut into equal chunks
50g (2 oz) butter, in pieces, plus a little extra
1 tbsp olive oil
a small bunch of sage, leaves only
2 tbsp hot milk
100g (3 ½ oz) Gorgonzola (or vegetarian alternative, such as Dolcelatte), cubed
Method:
Cook the celeriac pieces for 20-25 minutes in boiling salted water or until tender.
Heat together the extra butter and the oil in a frying pan and, when sizzling, add the sage leaves. Fry for 1-2 minutes until crisp; drain on kitchen paper.
Drain the celeriac, mash it with the 50g (2 oz) of butter and milk, and season. Reheat in the pan until piping hot, then add the Gorgonzola and half the sage leaves, crumbled, and stir together.
Season to taste, scatter over the remaining sage leaves to serve.
