Good for dinner and great for a speedy soup or patties or hash browns next day.
You will need:
½ Celeriac, peeled and chopped
2 cups Pumpkin, peeled and chopped
4 large Sebago potatoes
A generous knob butter, ghee or duck fat
¼ cup cream – optional
2 egg yolks, lightly whisked,- optional for extra nutrients and to assist binding if you want to use the mix later for patties
Sea salt and pepper to taste.
Place the cut vegetables on a baking tray and toss with the butter, ghee or duck fat and a little sea salt
Place in preheated 200˚C oven
Roast until all the vegetables are very soft
Mouli or mash the vegetables and combine with the cream.
Allow to cool a little then beat in the egg yolks and serve.