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Sweet potato and celeriac purée

Mashes and purées are perennial favourites and an excellent way of boosting your daily intake of vegetables. This sweet potato and celeriac purée is deliciously flavoured with apple and spices but you can use whatever flavours you like.

Sweet potato and celeriac pure


  • 500 g orange sweet potato
  • 400 g celeriac
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon coarsely grated fresh ginger
  • ½–1 teaspoon ground cumin
  • 1 golden delicious apple, peeled, cored and finely chopped
  • 1 tablespoon coriander seeds, roughly crushed


  1. Cut the sweet potato and celeriac into similar–sized chunks and place in a large saucepan.
  2. Add half the lemon juice, then pour in boiling water to cover the vegetables and bring back to the boil.
  3. Reduce the heat and simmer gently for 15–20 minutes or until the vegetables are tender.
  4. Meanwhile, heat the oil in a small saucepan.
  5. Add the garlic, ginger and cumin, and cook for 30 seconds.
  6. Stir in the apple and remaining lemon juice and cook for 5 minutes or until the apple starts to soften.
  7. Toast the crushed coriander seeds in a small dry pan, stirring occasionally, until they are fragrant.
  8. Drain the vegetables well, then mash them.
  9. Stir in the apple mixture and sprinkle with the toasted coriander seeds.
  10. Serve piping hot.

Serves 4
Preparation: 15 minutes
Cooking: 15-20 minutes


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