Celeriac Purée

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Celeriac Purée

  • trimmings from the salt-baked celeriac
  • 200 ml semi-skimmed milk


Blend the trimmings with a little milk until a fine purée is achieved. You can add more milk if the mix is too thick. There’s no need for any seasoning because the celeriac has been already salt-baked. Pass through a chinoise and store in the fridge until needed.