103 Celeriac Purée

Preparation info
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By Michel Guérard

Published 1978

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Purée mousse de céleri-rave ‘A striking and slightly exotic flavour’


Main ingredients

  • 350 g (12¼ oz) celeriac
  • 1 litre (


  1. Peel the celeriac with a small knife, and cut it into eight pieces. Put them in a saucepan and pour in the cold milk. Season with salt and pepper.
  2. Place the pan on the heat and as soon as the liquid comes to the boil drop in the rice. Stir for 1 minute with a wooden spatula to ensure that the rice does not stick to the bottom of the pan, then half-cover and sim