Celeriac purée

Recipes

Celeriac puree recipe — Celeriac purée
A sweet celeriac taste with nutty overtones

Serves4 (300ml yield)

Preparation10 Mins

Cooking Time20 Mins

The sweet, nutty taste of celeriac purée is a great alternative to a side of mashed potato. In France, we also use it as the basis of a rémoulade. Celeriac is available all year round, but it's at its best from September to April. Choose a firm, heavy one and use a potato peeler to remove the thick skin. Celeriac discolours quickly, so; if you're not using it immediately, you should immerse it in a bowl of lemon water after chopping.

Ingredients Required

Ingredients

200g: Celeriac, cut into small pieces

10g: Unsalted butter

100ml: Whole milk

1 Pinch: Sea salt

1 Pinch: Cayenne pepper

1 Squeeze: Lemon juice

Cooking Method

Step 1

In a large saucepan on a medium heat, soften the celeriac pieces in the butter for 5 minutes covered with a lid.

Add the milk, salt and pepper and cook on a low heat for 10 minutes until the celeriac is completely soft.

Remove from the heat, and with a slotted spoon, place all the celeriac in a food blender with a little of the hot milk and blend to a smooth puree. Make sure you do this on a gradual speed and build up to full power to prevent the puree from being thrown up the side of the blender, and never fill your blender over halfway with hot liquid.

Once the puree is smooth, add a little squeeze of lemon juice and put to one side until required or store in a sealed container in the fridge.

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Ingredients Required

Ingredients

Cooking Method

Step 1

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