Name: Celeriac Purée
Prep time: 5 min
Cook time: 20 min
Ingredients: 400g celeriac, peeled and cut into similar size chunks (400g is prepared weight); 1 teaspoon fine salt; 30g unsalted butter; 25ml – 75ml fresh cream or milk, or as much as needed; freshly ground sea salt, to taste; freshly ground black pepper, to taste; extra butter; extra freshly ground black pepper; finely chopped herbs, such as parsley, chives, thyme or spring onions

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This silky, smooth, creamy, buttery Celeriac Purée makes a wonderful, lighter, alternative to mashed potatoes. 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. Completely interchangeable with potatoes, and slightly quicker to make, why not substitute your normal mash with this nutritious and tasty purée?

How to make Celeriac Purée

Please note the recipe below uses one whole celeriac and is sufficient for roughly 2 people, depending on appetite and size of celeriac.

Collect all your ingredients:

celeriac, peeled and cut into similar size chunks
fine salt
unsalted butter
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

Photograph of Pan-fried Venison Fillet, Potato Cakes, Celeriac Purée, Roast Cabbage, Red Wine Jus and Macerated Blueberries — **Served here with Pan-fried Venison Fillet, Potato Cakes, Celeriac Purée, Roast Cabbage, Red Wine Jus and Macerated Blueberries** **– a dish from Lyngen Lodge**

How to make this delicious purée:

Peel the celeriac and chop into chunks, roughly the same size.
Place in a saucepan and cover with boiling water. Bring to a simmer, add the salt and simmer gently.
Cook until the celeriac is soft and cooked through. This should take between 10 – 20 minutes depending on the size of the chunks.
Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
Tip into a food processor, with the butter and some cream or milk, and blitz until smooth. Add extra milk/cream as necessary. Alternatively, you can mash them with a potato masher, an electric whisk or a potato mouli, until smooth.
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.

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Celeriac Purée

Course Side Dish

Keyword celeriac, Purée

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2

Author Susan

Ingredients

Please note this recipe uses one whole celeriac and is sufficient for roughly 2 people, depending on appetite and size of celeriac.

400g celeriac, peeled and cut into similar size chunks (400g is prepared weight)
1 teaspoon fine salt
30g unsalted butter
25ml – 75ml 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 herbs, such as parsley, chives, thyme or spring onions

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Peel the celeriac and chop into chunks, roughly the same size.
Place in a saucepan and cover with boiling water. Bring to a simmer, add the salt and simmer gently.Cook until the celeriac is soft and cooked through. This should take between 10 – 20 minutes depending on the size of the chunks.
Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
Tip into a food processor, with the butter and some cream or milk, and blitz until smooth. Add extra milk/cream as necessary. Alternatively, you can mash them with a potato masher, an electric whisk or a potato mouli, until smooth.
Taste and add extra salt and pepper, to taste.
The purée is now ready to serve. Delicious served with some extra butter, chopped herbs or spring onions, and some freshly ground black pepper.