s the days get shorter, nothing is as comforting as a steaming hot mash. This modern twist combines celeriac and potato for a creamy base, with kale adding extra bite and flavour. Finished with crispy fried onion rings, you get a dish that feels both classic and surprisingly light. Thanks to a few clever kitchen tools, this comfort food is easy to put on the table.
Ingredients (4 servings)
- 600 g floury potatoes
- 300 g celeriac, diced
- 200 g shredded kale
- 1 red onion, sliced into rings
- 50 g butter
- 100 ml warm milk
- Salt & pepper
- Nutmeg
Method
1. Cook the potatoes and celeriac
- Peel the potatoes easily with the electric potato peeler.
- Dice them together with the celeriac and cook in plenty of salted water (approx. 20 minutes).
2. Cook the kale
- Add the kale to the pan with the potatoes and celeriac for the last 8 minutes.
3. Fry the onions crispy
- Use the hand blender with chopping attachment to slice the onion into rings.
- Fry the rings in a little butter until golden brown and crispy. Set aside.
4. Mash
- Drain the potatoes, celeriac and kale.
- Add the warm milk (heated in the kettle) and the butter.
- Mash until smooth and creamy. Season with salt, pepper and a pinch of nutmeg.
5. Serve
- Spoon the mash onto plates and top generously with the crispy onion rings.
Tip
Tasty with smoked sausage, pork belly slices or a vegetarian sausage from the air fryer. And to drink? A creamy cappuccino or latte, made with the espresso machine and finished with frothy foam from the milk frother.
