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A new mash-up for turkey dinner

Root Vegetable Mash

Recipe by Chef Duff

Ingredients

  • 2 lb russet potato

  • 2 lb sweet potato

  • 1 lb celery root

  • 500g shallots

  • 2 Tbsp. olive oil

  • 1/2 cup butter

  • 1/2 cup cream

  • 1 Tbsp. brown sugar

  • Salt

  • Pepper

  • Nutmeg

Directions

  • Peel and cube potatoes and celery root and place in large pot.
  • Cut celery root about 1/4 the size of potatoes, as it takes much longer to cook.
  • Fill with plenty of water, bring to a boil, turn down to gentle simmer.
  • Meanwhile peel shallots, cut in half and place on piece of tinfoil – drizzle with oil and wrap well with foil to seal.
  • Place shallot pocket in 350F oven for about 15-20 minutes or until well softened.
  • When potatoes are thoroughly cooked, drain well.
  • Mash together with shallots, seasoning and additional ingredients.

Notes

  • Works better to use mixer or hand beaters than to mash buy hand.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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