Sometimes you can be a little over mash potato… I know I can’t believe that I said that either. But it is true and potato really isn’t the best veggie for us – so, I’ve been thinking of different ways to combine veggies to give us a similar end product. And I think this celeriac purée is a home run!
I pimped up this celeriac purée with cauliflower, spring onions and parsley… And of course a little butter because butter makes everything taste amazing.

BUTTERFLIED LAMB WITH CELERIAC PURÉE
1 shoulder of lamb, butterflied
1 head of garlic
1 bunch of mint
1 tablespoon of olive oil
1 bulb of celeriac
1 head of cauliflower
1 organic chicken stock cube
1 bunch of parsley
4 spring onions
2 tablespoons of butter
salt and pepper

In a mortar and pestle, smash the garlic and mint with a pinch of sea salt. When it starts to come together season with a little more salt and black pepper, then add the olive oil and rub over the lamb shoulder. Place the lamb shoulder on a roasting rack and cook for 40 minutes at 190 degrees.

In a large saucepan, place the cubed celeriac and cauliflower. Cover with water, add the stock cube and then bring to the boil. Cook for 20 minutes or until the veggies are soft. Retain the cooking water.

Drain the celeriac and the cauliflower and place in a food processor. Add the spring onions, parsley and butter and purée until smooth. You may need to add a little of the cooking water to help it blend down into the purée. Season with salt and pepper and your ready to serve.