I need to start photographing these recipes!
To start, peel rough yellow skin away from celeriac & scrub or peel carrots – your choice. Turnips, potatoes, root parsley, kohlrabi, parsnips, or even squash or pumpkin can be added or substituted.
steam or boil as much of the crops as you see fit
When a fork can easily poke through their flesh, drain off any excess liquid if boiling & mash roughly with a potato masher. At this point you can mix in a bit of butter, salt & pepper & keep covered so it stays warm.
For the Garlic hollandaise sauce, finely chop 5 or 6 medium sized cloves of garlic. Sautee these in 1 cup of unsalted butter. Once you feel confident that the garlic has imparted the butter with its delicious flavour (or after 3-5 min on low heat) strain the butter and stir the garlic bits into your smashed carrots & celeriac.
To the slightly cooled butter (still liquid, but won’t instantly cook things on impact) add 4 egg yolks, a pinch of cayenne pepper, 1 tsp of apple cider vinegar or lemon juice, and a pinch of salt.
Very slowly heat this mixture, beating with a whisk continuously. You are looking to warm the mix so that it becomes silky smooth & homogenous, but not quite cooked – its a fine line, so be mindful!
When you’re all ready, serve the smashed root crops and drizzle with hollandaise – the dish can then be seasoned with dried thyme, oregano, or savory for a stunning presentation.
Hope you enjoy 🙂