- 1 kg celeriac head, peeled and cut in chunks
- 500 ml milk
- 200 g unsalted butter, cut into cubes
- sea salt, pepper
- grated truffle, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
• Philippe believes cooking in milk helps to retain celeriac’s beautiful pale colour.