Guest chef

Emma Franklin

Our Assistant Food Editor is the Queen of thinking outside the box and the biggest chilli-head on the team. She grows fruit in her tiny London garden, but always chooses the cheeseboard over the dessert trolley.

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Blue cheese, celeriac and sage mash

  • Serves 4
  • Prep 15 mins
  • Total time 40 mins
5.0/5 rating (1 votes)
Blue cheese, celeriac and sage mash

step by step

  • 1Cook the celeriac for 20-25 minutes in boiling salted water or until tender.
  • 2Heat the extra butter and the oil in a frying pan and, when sizzling, add the sage leaves. Fry for 1-2 minutes until crisp; drain on kitchen paper.
  • 3Drain the celeriac, mash it with the 50g of butter and milk, and season. Reheat in the pan until piping hot, then add the Gorgonzola and half the sage leaves, crumbled, and stir together.
  • 4Season to taste and scatter with the remaining sage leaves to serve.
  • Recipe photograph by Martin Poole.

You will need

  • 1kg celeriac, peeled and cut into equal chunks
  • 50g butter, in pieces, plus a little extra
  • 1 tbsp olive oil
  • a small bunch of sage, leaves only
  • 2 tbsp hot milk
  • 100g Gorgonzola (or vegetarian alternative, such as Dolcelatte), cubed
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+ Nutritional Information