Celeriac Cauliflower Mash

Ingredients makes 6 servings

• 1 large cauliflower (700 g/ 1.5 lb / 24.7 oz)
• 1 small celeriac (200 g/ 7.1 oz)
• ¹/₄ cup ghee, butter or lard (55 g/ 1.9 oz)
• 1 tbsp chopped rosemary or 1 tsp dried rosemary
• 1 tbsp chopped thyme or 1 tsp dried thyme
• 1 cup cream cheese, full-fat (240 g/ 8.5 oz)
• ¹/₂ tsp salt or more to taste
• freshly ground black pepper
• Optional: 4 tbsp butter for topping

Instructions

1. Peel and dice the celeriac into about 1-inch pieces. Cut the cauliflower into small florets. Finely chop the rosemary and thyme (if you're using fresh).

2. Heat a large pan greased with ghee over a medium-high heat. Add the chopped herbs to the pan and cook for just about a minute until fragrant. Add the cauliflower and celeriac and season with salt and pepper. Cook uncovered for about 5 minutes over a medium-high heat and mix to prevent burning. Then, lower the heat, cover with a lid and cook for 12-15 minutes or until soft.

3. When the cauliflower and celeriac are browned and soft, take off the heat and place in a blender or use a [hand blender.]()

4. Pulse until smooth. Add the cream cheese and pulse again until well combined.

5. Place in a serving bowl and optionally, top with butter. Serve immediately or let it cool down and refrigerate for up to 5 days. Enjoy!