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Peel the celeriac and cut into 3cm cubes. Peel the garlic cloves and crush, then add them to the pot. Pour in enough hazelnut M*LK to fully cover the celeriac. Add a good pinch of salt and pepper, then bring to a gentle boil and cook until the celeriac is mashably tender (about 20 minutes).
Once tender, blend the celeriac with the hazelnut M*LK, adding more until you get a creamy and smooth texture, but thicker than soup consistency.
Peel and dice your pear, then add it to the celeriac, along with the grated lemon zest and the thyme leaves. Blend until smooth, then season to taste. Add a squeeze of lemon juice, if you like – it will cut through the richness.
If you’re using hazelnuts to garnish, roughly chop or crush them. Set a frying pan with the olive oil over a medium heat. Gently toast the nuts in the oil, adding a little salt, to taste.
Place the mash in a serving dish or pot. Scatter the hazelnuts on top and serve warm.