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Chantelle Nicholson's caramelised celeriac mash is rich, sweet and earthy; comfort food at its best. The mash is adorned with shards of walnut spiced with nutmeg and cinnamon for a little warming crunch, a great side dish for a winter feast.
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Place the honey, cinnamon and nutmeg in a small saucepan and heat until the honey begins to bubble. Add the walnuts, stirring to coat, and season with salt. Spread the walnuts on a baking tray lined with parchment paper and bake for 10 minutes, stirring every few minutes. Allow to cool, then finely chop
For the celeriac purée, heat the butter in a large saucepan over a moderate heat. When hot, add the celeriac and season with salt. Cook for 20–25 minutes until the celeriac is soft and has a deep golden colour
Add the milk to the saucepan and bring to a simmer for a few minutes. Scrape the bottom of the pan well, then transfer everything to a blender. Blend until smooth, adding a little more milk if needed
100ml of milk
5
Taste and adjust the seasoning as necessary. Serve hot with the chopped walnuts on top
From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.
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Caramelised celeriac mash with spiced walnuts
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