Use a good-quality vegetable peeler to remove the skin from the celeriac. (If you slice the peel away, you risk more wastage than necessary.)
It’s a messy affair and you may need to wipe the peeled celeriac with wet kitchen paper to clean. I yielded 840g celeriac from a medium-large celeriac and this was how the macros were calculated.
Dice the celeriac into small cubes while you bring a pan of salted water to the boil.
Boil the celeriac until the pieces have completely softened, this can take up to 15-20 minutes. When done, drain well in a colander and leave for a 2-3 minutes to steam off.
Return the celeriac to the same pan (wipe it dry if necessary), and use a potato masher to mash well, adding the cream and Cheddar halfway through. Season the mix with salt and white pepper.
For an extra creamy mash, transfer the mixture to a mini food processor and blitz until smooth.
Keep warm and stir through the butter for extra richness just before serving. Season with salt flakes and freshly ground black pepper. Delicious!
Notes
*A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN. My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *