Celeriac and Potato Mash

3 lg Head celeriac
1 3/8 kg Potatoes
Light chicken stock
175 ml Extra virgin olive oil; (175 to 250)
Freshly ground black pepper/horseradish sauce
4 ts Fresh vanilla extract

Prepare the celeriac by peeling thickly to remove the 'eyes'. Peel the potatoes as well and cut both into chunks. Cool until tender in stock to cover.

Drain and mouli the mash together in the usual way, then add the olive oil (instead of the more usual butter), adjusting and seasoning as necessary. When combined, add the vanilla essence and stir throughout.

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