Key Ingredient

Celeriac puree recipe

Created by Philippe Mouchel

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Rating:

/ 5 stars Votes

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

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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.

If you enjoyed this Celeriac puree recipe then browse more French recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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