for 4 person

Mash

500 g	celeriac, peeled, cut into approx. 3 cm pieces
300 g	mealy potatoes, peeled, cut into approx. 3 cm pieces
	salted water, boiling
1 dl	milk, hot
50 g	butter, cut into pieces
a little	nutmeg
	salt and pepper to taste

Octopus

1 tbsp	olive oil for frying
4	pre-cooked octopus tentacles, halved lengthwise
1 tin	artichoke hearts (approx. 120 g), drained, halved
¼ tsp	salt
1 dl	white wine
1 sprig	sage, finely chopped
1	organic lemon, use grated zest
1 tbsp	butter
	salt and pepper to taste

How it's done

Mash

Cook the celeriac and potatoes in boiling salted water for approx. 20 mins. until soft. Drain, return to the pan. Pour in the milk, mix, mash, add the butter, mix, season.

Octopus

Heat the oil in a non-stick frying pan. Add the octopus, fry for approx. 5 mins. on each side. Add the artichokes, fry for approx. 2 mins., season with salt. Pour in the wine, bring to the boil. Reduce the heat, add the sage, lemon zest and butter, mix, season and serve on top of the celeriac mash.

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