Celeriac purée

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

This boring, nubbly looking root from the Mediterranean is just an ugly form of beautiful celery, lending itself to dressed salads, gratins and simple creamy purées such as this. The flavour is a revelation to celeriac virgins, and can lead to infatuation, which will do neither you nor the celeriac any harm at all. Serve with roast pork, ham or lamb, or a simple fish dish, or introduce some hot chicken broth after mashing and turn into a dreamy soup, finished with cream.


  • 1 celeriac
  • 2 potatoes
  • sea salt and freshly ground black pepper
  • 1 tbsp butter
  • 3 tbsp thickened cream


Peel celeriac and potatoes and cut into small cubes. Place in saucepan and cover with cold water. Add salt, bring to the boil and simmer for 30 minutes. Drain well, and return to the heat for a moment to dry off any excess moisture. Add butter, and mash well, to a purée. Add cream, sea salt and plenty of black pepper, and beat well.