Serves
8

Preparation

10min

Cooking

20min

Skill level

Easy
By
Average: 3.3 (45 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.

 

Note 
• 
Philippe believes cooking in milk helps to retain celeriac’s beautiful pale colour.