Purée of Potatoes and Celeriac

Preparation info
    • Difficulty

      Easy

Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

When cooking celeriac, it is important to work fast, as raw peeled celeriac discolours quickly.

Ingredients

  • lb (700 g) potatoes
  • 1 lb (450

Method

Boil the potatoes in the usual way and dry well. While they are cooking, peel and cut the celeriac into little cubes. Boil until soft and then purée.

Purée the potatoes and combine the two vegetables with the butter, hot cream and seasoning.