Celeriac Purée

Preparation info

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By Ben Shewry

Published 2012

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  • 500 g (1 lb 2 oz) peeled and finely diced celeriac
  • 75 ml ( fl oz) grape seed oil table salt, to taste
  • 500 ml (17 fl oz/2 cups) milk


In a medium saucepan over low heat, sweat the celeriac in the oil with a little salt until tender without colouring. Add the milk and simmer for 5 minutes. Remove from the heat and blend until smooth. Pass through a fine chinois (conical sieve) and check the seasoning. Cover with a piece of baking paper to prevent a skin forming and refrigerate until needed.

When ready to serve, gently warm over low heat.