Guest chef

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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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
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

+ Nutritional Information