Wasabi potato and pea puree

Ingredients for 6 servings:

• 600 g floury potatoes
• 150 g celeriac
• 400 g peas, frozen
• 100 g butter
• 1 pinch of nutmeg powder
• 200 ml cream
• 20 g wasabi paste (more if needed)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the potatoes and celeriac and cut into medium-sized pieces. Heat salted water in a large saucepan and cook the potato and celery pieces for about 15 minutes. At the same time, in a second pan, cook the frozen peas in salted water for about 10 minutes, then drain. Heat half of the cream with a pinch of nutmeg, but do not boil. Add the butter and puree with the peas using a hand blender. Drain the potato and celery mix and return it to the pan. Mash the mixture using a hand mixer or, if available, a potato ricer, adding the remaining cream. Pass the pea mix through a fine sieve, add to the puree, and roughly mix with the wasabi paste. Season to taste with salt, pepper, and more freshly grated nutmeg or wasabi paste, if desired.