Celeriac mash with sun-dried tomatoes and hazelnuts
Easy to make and bursting with taste. The creamy celeriac and potatoes are perfect with the savory punch of sun-dried tomatoes and the crunch of chopped hazelnuts.
Ingredients for 4 servings:
500 grams celeriac, peeled and diced
500 grams waxy potatoes, peeled and diced
1 vegetable bouillon cube
A bunch of fresh chives, chopped
1 tablespoon mustard
Salt and pepper
150 grams sun-dried tomatoes
70 grams roasted hazelnuts, chopped
Bring the celeriac and potatoes to a boil in a pot of water with the bouillon cube. Cook for about 20 minutes until the celeriac and potatoes are tender.
Drain and save some cooking liquid.
Mash the celeriac and potatoes coarsely with a masher and stir in the chives, mustard, and Garlic&Herb Affair.
If the mash is a bit dry, add a small amount of the saved cooking liquid.
Season with salt and pepper.
Top the mash with sun-dried tomatoes, hazelnuts, and some reserved chives.