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.

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