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1
Fill a large pot with water and bring to a boil.
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2
Wash the celery root and yam, cut both in half and place in boiling water until soft, about 20 minutes.
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3
The yam may cook before the yam, so check on both occasionally by poking them with a fork.
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4
While the celery root and yam are cooking, pour the red wine into a saucepan or skillet and bring to a gentle boil.
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5
Allow the wine to reduce, stirring occasionally, until it is thick, about 15 to 20 minutes.
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6
Note that when you take the wine away from the heat, it will continue to thicken.
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7
Chop the onion and garlic coarsely and saute in a skillet over medium heat until soft and browned.
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8
Set aside when finished.
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9
Put your oven on the high broil setting and prepare a roasting pan or casserole dish.
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10
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.
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11
Once the roots are soft, remove them from the water.
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12
Using a knife, carefully peel the outside of the celery root off and discard.
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13
I leave the peel of the yam on for added nutrition, but you can also discard the yam peel if desired.
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14
Place both roots in a blender/food processor, along with the sauteed onion and garlic and just enough milk to get everything moving (for me it took about 1/4 cup).
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15
Blend until smooth.
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16
Add the shredded cheddar cheese, salt and pepper and continue to blend until everything is combined.
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17
Serve the bangers and mash together with red wine reduction sauce drizzled on top.
