- 700g celeriac, peeled, chopped
- 500g desiree potatoes, peeled, coarsely chopped
- 50g butter, chopped
- 150g Brussels sprouts, halved, shredded
- 2 tablespoons maple syrup
- 1/4 cup quark (see notes)
Place celeriac and potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 15 to 20 minutes or until tender.
Meanwhile, melt half the butter in a frying pan over medium-high heat. Add sprouts. Cook, tossing occasionally, for 5 minutes or until just tender. Add half the maple syrup. Cook for 5 minutes or until sprout mixture is golden and sticky.
Drain celeriac and potato. Return vegetables to pan. Place pan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat. Using a potato masher, mash vegetables. Add quark and remaining butter. Season with salt and pepper. Beat with a wooden spoon until smooth and creamy.
Fold sprout mixture through mash. Serve drizzled with remaining maple syrup.
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