Caramelised celeriac mash with spiced walnuts

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Chantelle Nicholson's caramelised celeriac mash is rich, sweet and earthy; comfort food at its best. The mash is adorned with shards of walnut spiced with nutmeg and cinnamon for a little warming crunch, a great side dish for a winter feast.

First published in 2018




Spiced walnuts

Caramelised celeriac mash


  • Food processor or blender


Preheat the oven to 180°C/gas mark 4
Place the honey, cinnamon and nutmeg in a small saucepan and heat until the honey begins to bubble. Add the walnuts, stirring to coat, and season with salt. Spread the walnuts on a baking tray lined with parchment paper and bake for 10 minutes, stirring every few minutes. Allow to cool, then finely chop
For the celeriac purée, heat the butter in a large saucepan over a moderate heat. When hot, add the celeriac and season with salt. Cook for 20–25 minutes until the celeriac is soft and has a deep golden colour
Add the milk to the saucepan and bring to a simmer for a few minutes. Scrape the bottom of the pan well, then transfer everything to a blender. Blend until smooth, adding a little more milk if needed
  • 100ml of milk
Taste and adjust the seasoning as necessary. Serve hot with the chopped walnuts on top

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

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