I'm completely in love with this mash at the moment! Now the weather is changing, those cravings for comfort foods are setting in fast, so it's important to find ways to satisfy them without sabotaging our efforts.
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I find that this celeriac and garlic mash ticks all the boxes for me-it's bland, creamy and has the perfect thick, smooth texture for carrying sauces and gravies-almost turning silky when drenched in a broth-like liquid.
It's very easy to make and even better-it's 0sp/0pp/approx.95kcal per portion!
Very easy to covert to NoCount/Filling&Healthy or SimpleStart too-simply swap the very low fat spread for olive oil from your daily allowance.
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YOU WILL NEED : (Serves 2 generous portions)
Half a medium celeriac
1 large clove garlic
2 teaspoons very low fat spread
(Substitute for 2 teasp. olive oil if doing NoCount/F&H or SS)
1 tablespoon Total 0% yoghurt
Black pepper
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Wash the celeriac then peel using a sharp knife or vegetable peeler. Dice into large chunks then pop into a pan with boiling water.
Add the peeled garlic clove to the water. This adds a little sweetness and counteracts the slightly sour taste of the celeriac once cooked.
Cook for approx. 15 minutes until you can insert a knife easily into the celeriac. Drain well then pop back into the pan.
Measure the very low fat spread and add to the hot celeriac.
Measure the Total yoghurt and add to the pan.
Season well with lashings of coarsely ground black pepper.
Use a hand blender, masher or food processor to blend to a lovely smooth consistency. Unlike potato, the celeriac responds well to being blended-it won't go 'gluey'.
Heap onto your plate with your chosen main dish-sausages and gravy, stew etc.
My favourite way to serve this mash is with Chickpea and Butterbean stew- a fabulous Winter warmer!
(Click HERE for recipe)
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