Celeriac and Potato Purée
This silky, smooth, creamy, buttery purée of celeriac and potato, makes a wonderful, and sightly lighter, alternative to mash potatoes. Completely interchangeable with potatoes, neither flavour dominates the other, but you can increase or decrease the amount of celeriac/potatoes according to your own personal preference.
Celeriac, or celery root, is rich in antioxidants and nutrients, lower in calories than potatoes and is a great source of dietary fibre, minerals and vitamins, particularly C, B and K.
How to make Celeriac and Potato Purée
Collect all your ingredients together:
- potatoes, peeled and cut into similar size chunks
- fine salt
- celeriac, peeled and cut into similar size chunks as the potatoes
- unsalted butter
- fresh cream or milk, or as much as needed
- freshly ground sea salt
- freshly ground black pepper
To serve:
- extra butter
- extra freshly ground black pepper
- finely chopped chives, spring onions or parsley
How to make this wonderful side dish:
- Peel the potatoes and chop into chunks, roughly the same size.
- Place in a saucepan and cover with cold water. Bring to a simmer, add the salt and simmer gently.
- As the potatoes start to cook, peel the celeriac and chop into similar size chunks as the potatoes.
- When the potatoes have been cooking for 5 minutes, add the celeriac, bring back to a simmer and cook until the potatoes and celeriac are both soft and cooked through.
- Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
- Put them back in the pan and add the butter and some cream or milk. Mash with a potato masher, an electric whisk or a potato mouli until smooth. Add extra milk/cream, as necessary.
- Taste and add extra salt and pepper, to taste.
- The purée is now ready to serve. Delicious served with some extra butter, chopped herbs and some freshly ground black pepper.
Ingredients 
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Celeriac and Potato Purée
This silky, smooth, creamy, buttery purée of celeriac and potato, makes a wonderful, and sightly lighter, alternative to mash potatoes. Completely interchangeable with potatoes, neither flavour dominates the other, but you can increase or decrease the amount of celeriac/potatoes according to your own personal preference.
Serves 4 – 6
Ingredients
- 400g potatoes, peeled and cut into similar size chunks (400g is prepared weight)
- 1½ teaspoons fine salt
- 400g celeriac, peeled and cut into similar size chunks as the potatoes (400g is prepared weight)
- 50g unsalted butter
- 50ml – 100ml fresh cream or milk, or as much as needed
- freshly ground sea salt, to taste
- freshly ground black pepper, to taste
To serve:
- extra butter
- extra freshly ground black pepper
- finely chopped chives, spring onions or parsley
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Peel the potatoes and chop into chunks, roughly the same size.
-
Place in a saucepan and cover with cold water. Bring to a simmer, add the salt and simmer gently.
-
As the potatoes start to cook, peel the celeriac and chop into similar size chunks as the potatoes.
-
When the potatoes have been cooking for 5 minutes, add the celeriac, bring back to a simmer and cook until the potatoes and celeriac are both soft and cooked through.
-
Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
-
Put them back in the pan and add the butter and some cream or milk. Mash with a potato masher, an electric whisk or a potato mouli until smooth. Add extra milk/cream as necessary.
-
Taste and add extra salt and pepper, to taste.
-
The purée is now ready to serve. Delicious served with some extra butter, chopped herbs and some freshly ground black pepper.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- saucepan
- sieve/colander
- masher/whisk/mouli
- warmed serving bowl, if necessary
This silky, smooth, creamy, buttery purée of celeriac and potato, makes a wonderful, and sightly lighter, alternative to mash potatoes. Completely interchangeable with potatoes, neither flavour dominates the other, but you can increase or decrease the amount of celeriac/potatoes according to your own personal preference.
Celeriac, or celery root, is rich in antioxidants and nutrients, lower in calories than potatoes and is a great source of dietary fibre, minerals and vitamins, particularly C, B and K.
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