A flavourful twist on traditional mashed potatoes using seasonal harvest vegetables and roasted garlic.
1 medium celeriac
2 russet potatoes
2 cloves of garlic
1/4cup butter or olive oil
Salt and pepper to taste
Peel and chop the vegetables, place in a pot of salted boiling water, and boil for 12-15 minutes. Don’t be afraid to add lots of salt to the water – up to 1 tbsp. The parsnips will take slightly longer – so ensure they are chopped smaller than rest of the vegetables.
Make the garlic butter by melting your butter or olive oil in a small saucepan and using a microplane to grate in the garlic. Cook for about 5 minutes until fragrant.
Use a potato masher to mash root vegetables and mix in cream and butter. Feel free to add in herbs to taste. You can also use a food processor if you prefer and extra creamy texture.
Chop the ends of the Brussels sprouts. Boil water with 2 tsp of salt and boil the Brussels sprouts for 10 minutes. They should be bright green and soft but not fully cooked, it’s important they do not get too mushy
Use a towel to pat them dry and toss them in a bowl with olive oil, salt, parmesan, garlic and cayenne pepper.
Lay out on a baking sheet. Use the bottom of a glass or mason jar to press each brussel sprout down until flat, and sprinkle with additional parmesan.
Bake for 30 minutes until the bottom is golden brown and enjoy!