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Celeriac puree
- Cuisine: French
- Serves 8
Ingredients
1kg celeriac head, peeled and cut in chunks
500ml milk
200g unsalted butter, cut into cubes
Sea salt, pepper
Grated truffle, optional
Preparation
Place celeriac in a pan with the milk and water to just cover.
Add salt and cook until soft, testing with a knife.
Drain the celeriac, put back in the pan and mash, adding the butter piece by piece.
Season to taste and stir through truffle, if preferred.
Tip:
Philippe believes cooking in milk helps to retain celeriac’s beautiful pale colour.
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
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Hot Tips
Different paprikas
When using paprika make sure you are using the right variety for the dish you are cooking. The Spanish smoked paprika is ideal for paella, while the Hungarian sweet paprika is quite different in flavour and is ideal for their goulash.
Glossary
Praline
A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
