All Simple Vegetable Recipes

Celeriac And Potato Puree



This is the most widely regarded of all the combination root vegetable purees and is a good dish to remember when the potatoes seem especially lacking in flavor. It makes a lovely accompaniment to simply grilled meats, and teams well with poultry and sausages.

Serves 4

  • 1 celeriac weighing around 1 lb (450 g)

  • 8 oz (225 g) or half the celeriac's weight of potatoes

  • 3 fat cloves garlic, peeled

  • 3 tbs cream

  • 2 oz (50 g) butter

  • Pinch of salt, pepper

  1. Peel and roughly chop the celeriac and potato in similar sized chunks.

  2. Simmer the vegetables and garlic in a pan of salted water until tender.

  3. Drain, mash carefully (the bulk is somewhat unwieldy) and then season before beating in the cream and butter.

  4. Continue beating until you have created a light, fluffy puree.

  5. Serve dotted with butter.

More about Potatoes Recipes

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