Celeriac Purée

Beautifully silky in texture, light in taste and absolutely delicious. This purée is perfect to serve with your roast rib of beef.

 488 Celeriac Puree Landscape MAIN IMAGE

Ingredients Required

For the celeriac purée
2 med Celeriac heads, washed, peeled and roughly chopped
150ml Whipping cream
50g Unsalted butter
1 pinch Salt
1 pinch Black pepper

Cooking Method

Cover the celeriac with water and add 1 tsp of salt. Boil until very soft, then strain through a fine sieve. Press with the back of a spoon to extract as much liquid as possible.

Heat the cream and melt the butter to a nutty brown colour. The ingredients are best combined whilst they are still warm. Put the cream, butter and celeriac in a blender and purée until completely smooth. Season to taste. Reserve.


Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.