Brown butter & celeriac mash

Put 80g butter in a pan and set over a medium heat. Once starting to melt, add the celeriac and season (you want the pan to be overcrowded to allow the celeriac to steam in its own juice). Turn the heat down to medium-low, cover with a lid and cook for 35-45 minutes, stirring every 10 minutes or so, until the celeriac is tender.

While the celeriac is cooking, heat a small pan over a medium heat and add the remaining 80g butter. When it starts to foam, turn the heat down a little. I like to swirl the pan constantly at this point to ensure the butter doesn’t burn. Once it smells nutty and is beautifully golden – after about 4-5 minutes – pour the butter into a heatproof bowl and set aside.

Once the celeriac is cooked, give it a good beat with a wooden spoon, making sure all the celeriac is tender. You should have a chunky mash, with some puréed and some bigger pieces through it. Stir in the brown butter, season and serve.