Inspiration for this recipe is from Cersefairfood Blog.
Remove the rough outer skin of the Celeriac and cut about 200 g into chunks.
Place in TMX bowl with 2 generous teaspoons of mustard and 50 g of butter or olive oil.
Mix 3 seconds speed 5.
Check that the Celeriac is grated but not pulp. Give 2 seconds more if necessary.
Spread over base.
Notes
Celeriac has only 24 calories 100g.
Can be used as a topping for a vegetable Cassarole, cottage pie, fish pie or any savoury dish where you would use bread crumbs or mashed potato.
The quality of the Mustard is important. I use a grain mustard from the Barossa Valley.
