Celeriac Mash

Celeriac mash has a tendency to be a bit watery. This version is lovely and smooth and creamy.
Great with a roast, or with some nice sausages and gravy.

1 celeriac, peeled and cut roughly into 3cm chunks
2 cloves garlic, roughly chopped
sprig of fresh thyme
about 200ml milk, semi skimmed is fine
salt and pepper

1. Put the celeriac chunks, thyme and garlic in a heavy saucepan, pour over enough milk to come about half way up the celeriac, but not cover it all. Add a pinch or two of salt.

2. Bring to the boil, cover, then reduce to a gentle simmer - keep your eye on it. If it looks like it's drying out too much, add a splash more milk. Stir occasionally to stop it sticking and burning.

3. When the celeriac is soft (after about 15 mins or so), remove from the heat and puree with a hand blender.

4. Adjust seasoning, adding pepper and nutmeg if you want. Serve immediately.