Bangers and Mash

Fill a large pot with water and bring to a boil. Wash the celery root and yam, cut both in half and place in boiling water until soft, about 20 minutes. The yam may cook before the yam, so check on both occasionally by poking them with a fork.

While the celery root and yam are cooking, pour the red wine into a saucepan or skillet and bring to a gentle boil. Allow the wine to reduce, stirring occasionally, until it is thick, about 15 to 20 minutes. Note that when you take the wine away from the heat, it will continue to thicken.

Chop the onion and garlic coarsely and sauté in a skillet over medium heat until soft and browned. Set aside when finished.

Put your oven on the high broil setting and prepare a roasting pan or casserole dish. Place the sausages in the dish and broil for about 7 minutes (until the browned), then remove the sausages from the oven, flip them, and continue to broil an additional 3 to 5 minutes.

Once the roots are soft, remove them from the water. Using a knife, carefully peel the outside of the celery root off and discard. I leave the peel of the yam on for added nutrition, but you can also discard the yam peel if desired. Place both roots in a blender/food processor, along with the sautéed onion and garlic and just enough milk to get everything moving (for me it took about ¼ cup). Blend until smooth. Add the shredded cheddar cheese, salt and pepper and continue to blend until everything is combined.

Serve the bangers and mash together with red wine reduction sauce drizzled on top.