Celeriac Puree

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 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
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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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5

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  • on November 30, 2014

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    This recipe is so simple and so easy. The flavour is lovely and it does reheat in the microwave beautifully so can be made in advance and reheated. It can be served in the modern chefs way and will impress dinner guests. I've done it 3 times and I was complemented 3 times over. Winner!!

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  • on July 03, 2013

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    I'm noticing lots of recipes these days with Celeriac in them. For such an unattractive root - it's very delicious. Super creamy and a lovely celery flavor. I've prepared it many times before, but this recipe adds milk in the water that makes it taste even better than usual. Doesn't look appealing as it boils - but add the milk. I made this to accompany the mustard pork (another fabulous one from Laura for dinner last night. The key I think is making sure you have enough salt in the dish to make the flavor really pop.

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  • on October 27, 2011

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    Very good!

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