Celeriac and red cabbage

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Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

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This pink-purple purée is really earthy-tasting – which belies its rather camp appearance. It is great served with red meats and hearty fish like poached salt cod and grilled grey mullet. For 6 people, peel 1 medium celeriac and cut it into even-sized chunks. Cook in boiling salted water with a bay leaf, 2 sliced garlic cloves and a few sprigs of thyme until you can almost insert a knife through it. Add ¼ red cabbage and boil for a further 8 minutes. Strain, discard the herbs and put in a food processor (or use a mouli) with 150 g butter. Make a smooth purée and then season it.