Recipe courtesy of Laura Calder
Episode: Woodland Feast
Total:
30 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 large celeriac, about 2 pounds/1 kg
  • 1/4 cup/60 ml milk
  • Juice of 1/2 lemon
  • 1 bay leaf
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1/4 cup/60 ml cream
  • Freshly ground black pepper

Directions

Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.

Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.

Categories:

IDEAS YOU'LL LOVE

Celeriac Puree

Recipe courtesy of Alton Brown

Beer Bird with Celeriac Puree

Recipe courtesy of Laura Calder

Puree of Celeriac Soup with Glazed Celeriac and Curried Apple

Recipe courtesy of Grant Achatz

Celeriac Soup

Recipe courtesy of Roger Mooking

Celeriac Remoulade

Recipe courtesy of Laura Calder

Roast Chicken with Celeriac

Recipe courtesy of Roger Mooking

Pumpkin Puree

Recipe courtesy of Alton Brown

Potato Puree

Parsnip Puree

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here