Celeriac Puree

Name: Celeriac Puree
Yield: Serves 6
Cuisine: Australian
Ingredients: 500 g (1 lb) celeriac, cleaned and diced; 250 g (8 oz) potatoes, cleaned and diced; 4 cups (1 litre/1¾ imp. pints) water; 1 tablespoon salt; ½ cup (125 mL/4 fl oz) heavy whipping (double) cream; ½ cup (125 g/4 oz) soft butter; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This method of cooking can also be used for Jerusalem artichokes, carrots and other root vegetables. Celeriac purée is the perfect accompaniment to a pork dish.

Ingredients

500 g (1 lb) celeriac, cleaned and diced
250 g (8

Oceania
Australia
Side dish
Gluten-free
Vegetarian

Method

Bring the water with the salt added to the boil in a large saucepan.

Add the potatoes and celeriac and cook until tender (approximately 10 minutes). Drain off the water, allow the vegetables to dry and then pass them through the fine blade of a food mill and return them to the saucepan. Beat the cream and then the butter into the purée over a low heat. Season with salt and pepper.