Blue cheese, celeriac and sage mash
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Blue cheese, celeriac and sage mash
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
282Kcal
Fat
24gr
Saturates
14gr
Carbs
6gr
Sugars
5gr
Fibre
12gr
Protein
9gr
Salt
1.3gr
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.
See more of Emma Franklin’s recipes
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.
See more of Emma Franklin’s recipes
Ingredients
- 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
Step by step
- Cook the celeriac for 20-25 minutes in boiling salted water or until tender.
- Heat 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.
- Drain 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.
- Season to taste and scatter with the remaining sage leaves to serve.
