Potato and celeriac mash

I love the texture that using both potato and celeriac together brings to this mash – and the coconut oil adds a delicious creaminess. Good with casseroles and chicken dishes, and you could even try adding leftovers to homemade soups.

Serves 4

Ingredients

• 250g celeriac
• 250g potatoes
• 20g Lucy Bee coconut oil
• Himalayan salt and ground black pepper

Method

1. Using a sharp knife, peel the celeriac, then cut into chunks and place in cold water to prevent discolouration.

2. Peel the potatoes and cut into chunks the same size as the celeriac, so that everything cooks evenly. Place the celeriac and the potato in a steamer and cook for 30 minutes, or until tender.

3. Put the coconut oil in a mixing bowl, with salt and pepper to taste, add the cooked celeriac and potatoes. Use an electric hand whisk to purée to a mash (or use a potato masher, but place the ingredients in a pan to mash rather than a bowl).

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.