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Recipes
Celeriac puree recipe

Celeriac purée recipe

A sweet celery 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 remoulade. 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

Voila!

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