purea di sedanorapa e patate
for 6
1.5 kg celeriac, peeled and cubed
2 kg potatoes, peeled and cubed
3 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 small red onion, peeled and finely chopped
700 ml chicken stock (see here)
Maldon salt and freshly ground black pepper
extra virgin olive oil
In a thick-bottomed saucepan heat the olive oil and gently cook the garlic, parsley, sage and onion for 10 minutes. Add the celeriac and potatoes and stir to combine.
Bring the chicken stock to the boil and add enough to the vegetables to cover them. Simmer, adding more stock as the liquid is absorbed, until the celeriac and potato are soft enough to be roughly mashed. Season with salt and pepper, and stir in plenty of extra virgin olive oil.