A sweet celeriac taste with nutty overtones
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.
Recipe © Raymond Blanc 2018
Food photography by David Griffen