Crushed roots with walnut and mace butter

• celeriac↗1

  (about 350g)

• parsnip↗1

  (about 550g)

• carrot↗3
• sweet potato↗3

  (about 550g)

• vegetable broth↗250ml ml
• butter↗40g g

  cubed

• ground nutmeg↗1 tsp tsp
• walnuts↗25g g

  chopped

• parsley↗½ маленького пучка

  finely chopped

Step-by-step instructions

1. 1

   Wash, peel and cut the vegetables into 1 cm cubes. Transfer the celeriac, parsnip and carrots (but not the sweet potato) into a microwave‑safe container or a large heat‑proof glass bowl, add the broth and cover with a microwave lid or plate. Heat on high power for 10 minutes. Carefully remove from the microwave and stir. Cook for another 10 minutes until the parsnip is tender.

2. 2

   Add the sweet‑potato cubes, adding a little water if needed. Cover and cook for another 10‑15 minutes on high power until everything is soft. Drain any excess water, leaving some behind, then add 20 g of butter to the vegetables. Let stand under the lid for 5 minutes, then mash with a potato masher into a coarse puree – do not make it completely smooth. If necessary add a little of the reserved liquid. Season.

3. 3

   Place the remaining 20 g of butter and the ground nutmeg in a microwave‑safe container and heat for 1‑2 minutes until melted and frothy. Season, then add the walnuts. Drizzle this over the puree, sprinkle with parsley and serve immediately.