This lush, luxe Pink Lady, celeriac and truffle mash will have you throwing it back to Christmas dinners of the past. Treat yourself for a Sunday lunch without the guilt factor – this mash has plenty of health benefits as truffles are a fab source of magnesium, zinc and iron, alongside other life-giving minerals. And the Pink Lady apples give it a good dose of good-for-you sweetness, too.
Ingredients (serves 4)
1 small celeriac, peeled and chopped into roughly 1 cm chunks
4 Pink Lady apples, peeled, cored and chopped into cubes
2 potatoes (mashing variety), peeled and cut into cubes
2 bay leaves
2 garlic cloves peeled and sliced
150ml double cream
1 truffle
6 tbsp truffle oil
1 tbsp salt and pepper
Method
Put the celeriac, apples, potatoes, bay leaves and garlic into a deep pan and fill with enough water until covered. Bring to the boil and then simmer for 15 to 20 mins or until the celeriac is very soft.
Drain into a colander removing the bay leaves and leave to cool with no steam, as the steam will make it waterlogged.
Once cooled, put back into your pan and mash to a smooth consistency. Heat up the mash and slowly stir in the double cream until thoroughly mixed through.
Finely grate nearly all your truffle reserving some for the top and add three tablespoons of truffle oil, salt and pepper and mix again.
To finish, scoop into a serving bowl and drizzle with the remaining truffle oil and grate the remaining truffle and serve.
Recipe courtesy of pinkladyapples.co.uk
