Creamed Celeriac

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

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.


  • 1.5 kg celeriac, peeled and cut into even-sized pieces
  • salt and freshly ground black pepper
  • 60 ml


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