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Creamed Celeriac
- Serves
8
- Difficulty
Easy
Published 1999
Celeriac, like most root vegetables, is very versatile and lends itself to roasting, boiling and puréeing.
Creamed celeriac will go with most meats, game and simply grilled fish.
Ingredients
1.5 kg - salt and freshly ground black pepper
60 ml
Method
Put the celeriac into a saucepan, cover it with cold water and a teaspoon of salt.
Bring it to the boil and simmer for 15-20 minutes.
Drain it into a colander, then return to the pan on a low heat for 1 minute to allow any excess water to evaporate.
Blend the celeriac in a food-processor until it is smooth.
Return it to a clean pan, stir in the cream- and butter
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