Celeriac Purée

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Ingredients

  • 450 g/1 lb celeriac
  • 100 g/4

Method

Peel the celeriac and potato and cut into 2.5 cm/1 inch cubes. Place in a pan and cover with cold, salted water. Bring to the boil and simmer for about 15 minutes, until tender. Drain well and purée in a p