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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


Celeriac, cut into small pieces
Unsalted butter
Whole milk
1 Pinch
Sea salt
1 Pinch
Cayenne pepper
1 Squeeze
Lemon juice

Cooking Method


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