top of page

Roasted butternut with celeriac mash with brown sage butter

Prep Time:

10 minutes

Cook Time:

30 minutes

Serves:

Serves 4

Level:

Winter

About the Recipe

The mash is the star of the show in this dish. With a drizzle of brown sage butter, it’s the kind of posh mash you whip up when you’re feeling indulgent. Silky, buttery, and oh-so-spoil-yourself-good, it’s like the spa day of comfort food - no robe required.

Ingredients

1 kg butternut squash, deseeded and cut into 1cm rounds

250g celeriac, peeled and chopped

750g floury potatoes, peeled and chopped

250g butterbeans, rinsed

50g plant-based butter

200ml plant-based cream

A bunch of fresh sage, leaves picked

Olive oil

Salt

Preparation

Preheat the oven to 220°C.

 

Place the butternut squash on a baking tray lined with parchment paper. Drizzle with olive oil and a generous pinch of salt. Roast for 25 to 30 minutes until soft, turning halfway.

 

In the meantime, bring a saucepan of water to the boil. Add the celeriac and potato. Boil for 15 to 20 minutes until soft.

 

Brown the butter in a small saucepan until it stops spluttering. Add the sage leaves and cook until the butter is lightly browned and smells nutty. Take off the heat and pour into a bowl to stop the leaves burning. Add the beans to the bowl so they warm up in the sage infused oil.

 

Drain the celeriac and potatoes and mash (or whisk) smooth with the cream. Season with a pinch of salt.

 

When you’re ready to serve, add the mash to your plates first. Add the roasted butternut squash. Spoon the sage butter and beans on top. So yummy!

bottom of page