Celeriac Mash with Ricotta and Goat Butter
Celariac is a perfect alternatve low carb vegetable for a mash potato alternative , you can mix in what every you like and create some stunning results , Cereriac is the root of the celery , it contains anitoxidants that help with inflamation , good source of vitamin B complex , vitamin C and vitamin K. High in dietary fibre , which helps if your aiming to work on your gut health, you can add more olive oil to this and make it more into a puree if you desire.
Ingredients (4 servings)
• Celeriac root 200g
• Ricotta cheese 1tbsp
• Olive oil 1tbsp
• Double cream 30ml
• Goats butter 28g
• Thyme 1tsp
• Garlic 1 clove
• Salt ½ tsp
• Celeriac root 200g
• Ricotta cheese 1tbsp
• Olive oil 1tbsp
• Double cream 30ml
• Goats butter 28g
• Thyme 1tsp
• Garlic 1 clove
• Salt ½ tsp
Macronutrients
(per serving)
Preparation
- Prepare the celeriac root by cutting off all the tough roots and skin
- Place the root into a pan with water, salt and cook until soft
- Drain the Celeriac and place in blender or food processor
- Add Ricotta, salt, goats’ butter, thyme, double cream, olive oil and garlic to the blender.
- Blend up all the ingredients until smooth
- Serve hot with some additional Thyme to dress
- If you want to make more a puree , add additional olive oil and more Goats butter to make more of a creamy texture, you can run through a sieve or chinois to make more puree style