© J Sainsbury plc 2020
Photograph: Martin Poole
Celeriac mash with blue cheese and sage
Add some flash to your celeriac mash with gorgonzola and sage. This superior side dish from Emma Franklin at Sainsbury's magazine is a great match for pork
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 kg celeriac, peeled and cut into equal chunks
- 50 g butter, in pieces, plus a little extra
- 1 tbsp olive oil
- 1 small bunch of sage, leaves only
- 2 tbsp hot milk
- 100 g Gorgonzola, cubed
Method
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1
Cook the celeriac for 20-25 minutes in boiling salted water or until tender.
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2
Heat the extra butter and the oil in a frying pan and, when sizzling, add the sage leaves. Fry for 1-2 minutes until crisp; drain on kitchen paper.
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3
Drain the celeriac, mash it with the 50g of butter and milk, and season. Reheat in the pan until piping hot, then add the Gorgonzola and half the sage leaves, crumbled, and stir together.
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4
Season to taste and scatter with the remaining sage leaves to serve.
