Mashed Celeriac with Coconut and Nutmeg

Celeriac is a nutritious, mineral-rich autumn/winter root vegetable, high in fibre and low in carbohydrate calories. Here, the delightfully smooth mash is enthused with coconut and nutmeg flavours.

Ingredients

400g celeriac
20g unsweetened dessicated coconut
1 tsp grated nutmeg (or ready ground), or grated lemon zest if you have it.

Method

Wash and trim the celeriac, removing most of the “root base”.
Cut into manageable chunks, and boil in water, or steam with a touch of sea salt for 10-15 minutes
Test readiness by piercing with a sharp knife. It should be soft.
Drain, and mash with the desiccated coconut and nutmeg, and/or lemon zest. Serve immediately.

Try serving this tasty vegetable dish as an accompaniment to a rich bean and tomato stew, or a vegetable soup.