Sautéed Celeriac Parsnip Mash

Instructions

1. In a medium sized saucepan, place the rosemary, thyme, bay leaves, cardamon pods, cloves of India and water.
2. In a large frying pan, sauté the celeriac and parsnip in batches in olive oil until golden brown. Add to the saucepan.
3. When ready to serve, cover the saucepan with a lid and cook until the celeriac and parsnip have softened. This should take about 15 minutes over a medium heat.
4. Switch off the heat and remove the herbs and spices. Transfer the celeriac and parsnip mixture to a food processor and mash to a fine pulp. Serve immediately.