Celeriac puree

Created by Philippe Mouchel
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Rating:

  • 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.

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