Celeriac purée

• 1 celeriac
• 1 generous handful of fresh thyme
• 2 garlic cloves
• olive oil, for sautéing
• 1 knob of butter
• 200g fried mushrooms, to serve
• parmesan cheese, to serve

Remove the green stem and peel the celeriac, then cut into cubes approximately 1cm in size. Remove the leaves from the stalks of thyme. Peel the garlic and chop finely. Place a heavy-bottomed saucepan on medium to high heat, add a glug of olive oil and the celeriac cubes. Add the thyme leaves and chopped garlic along with salt and pepper to taste. Stir to make sure the seasonings coat the celeriac and sauté on high heat for 5 minutes until golden brown.

Lower the heat and add 3-4 tablespoons of boiling water. Cover the pan and cook the celeriac for 25 minutes until tender - add boiling water if the liquid evaporates. Turn off the heat once the vegetable is tender and mash the celeriac into a rough purée - or use a blender to make a smooth purée.

Season to taste with salt and pepper and stir in the butter. Top with the fried mushrooms, sprinkle with some grated parmesan and serve the celeriac purée immediately.