Celeriac Puree
- Total:
- 30 min
- Prep:
- 5 min
- 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
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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