Ingredients

Method

For the roast celeriac-and-garlic cream:
• 1 bulb celeriac, cut into 5 cm cubes
• 4 cloves garlic
• 3 T butter
• 3 T olive oil
• 1 cup cream
• sea salt, to taste
• white pepper, to taste
For the pie:
• 4 potatoes, cooked and mashed
• 1 free-range egg yolk, beaten
• 1⁄4 t fresh nutmeg
• 1⁄2 t grated lemon zest
• salt, to taste
• 2 x 250 g Woolworths all-butter puff pastry sheets
• 1 T water

Method

Ingredients

1. Preheat the oven to 200°C.

2. To make the roast celeriac-and-garlic cream, place the celeriac and garlic on a sheet of tin foil, dot with the butter and drizzle over the olive oil. Roast for 30 minutes, or until soft. Place in a blender with the cream and blend until smooth. Add some milk if it’s too thick. Season with salt and white pepper. Set aside and keep warm.

3. Mix the mashed potato, egg yolk, nutmeg, lemon zest and salt. Place a sheet of pastry on a lined baking tray. Cut out a circle using up most of the area. Place the mash on top and spread over the pastry, leaving a 2 cm border.

4. Mix the egg and water and brush onto the border. Cut out the same size circle from the remaining sheet of pastry and place over the mash, sealing the edges with your fingers. Score the top with a sharp knife. Bake for 25 minutes, or until puffed up and golden.

5. Serve the pie with the celeriac cream.

Chef tip: To save time you could use Woolies’ frozen mash and if you prefer, swap out the celeriac cream for cauliflower cream – roasting the cauliflower will take less time.

Find more Christmas food inspiration here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet