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Easy
By Lucy Madden
Published 2015
When cooking celeriac, it is important to work fast, as raw peeled celeriac discolours quickly.
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.