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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
Cooking artichokes
Remove several layers of the bitter exterior leaves and trim remaining leaves before submerging and cooking artichokes in salted water for around 15 minutes (use a dinner plate on top of the artichokes to keep them under water). A thin skewer should meet little resistance when they are cooked.
Glossary
Whiting
White ocean fish, a member of the cod family, best bought fresh. Good for fish cakes and mousse.
