By Ramya Sundrapandi


  • Celeriac, peeled and cut into chunks
  • 2 garlic cloves
  • 500ml whole milk
  • Pinch of freshly grated nutmeg
  • Pinch of ground ginger
  • Splash of double cream
  • Knob of butter
  • Small bunch of fresh flat leaf parsley, chopped

Place the celeriac and garlic in a pan with just enough milk to cover, and a pinch of salt. Bring to the boil, put a lid on the pan, then simmer gently for 20 minutes, stirring occasionally, until tender. Drain any remaining milk and reserve.

Using a stick blender/food processor, whizz the celeriac to make a purée, pouring in just enough of the reserved milk to give a smooth consistency.

 Add the spices, cream and butter, then whizz again.

 Stir through the parsley, season to taste and serve as you would mash potato.