Turn the humble celeriac into something special.
Our celeriac purée recipe is a delightful twist on the classic mashed potatoes and adds a unique sweet and nutty flavour that can really elevate your meals! We used it recently with our skate wing recipe and can testify it went so well with the Skate wing. This versatile root vegetable, often called celery root, has a creamy texture and an earthy taste that pairs beautifully with all kinds of dishes. It’s a fantastic side for meats, fish or poultry, and it can even serve as a base for a hearty vegetarian plate.
In French cooking, celeriac shines not just in purée form, but it also plays a starring role in classic rémoulade, proving how adaptable it can be in both warm and cold recipes. While you can find celeriac all year long, its peak season is from September to April when its flavours are at their best. When picking out a celeriac, look for a firm, heavy bulb with a smooth surface, as this means it’s fresh and ready to use. The organic celeriac used in this recipe came from Wylde Market, the nice people at Wylde have given us a discount code to for £20 off your first order; check out their website and cut out the middle man and go direct to the producers, farmers and fishermen. Use the code MAYFAIR20
Once you have your celeriac, grab a sturdy potato peeler to carefully remove that thick, knobby skin and reveal the creamy inside. Just a quick tip: celeriac can oxidize and turn brown quickly once cut, so if you’re not using it right away, toss the chopped pieces in a bowl of lemon water. This little trick will keep its lovely colour intact and ensure that your purée looks as amazing as it tastes. With just a little bit of prep, you can whip up a luscious celeriac purée recipe that’s sure to impress everyone at your table!
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If you love your veg you might be interested in reading our review of Tendril, one of London’s best vegan restaurants
Celeriac Puree sRecipe
Print RecipeIngredients
- 225 gm celeriac
- large knob of unsalted butter
- 100ml of full fat milk
- a pink of sea salt and ground pepper
- Juice of half of a lemon
Instructions
In a large saucepan over medium heat, begin by melting the butter and adding the celeriac pieces. Cover the pan and let them soften for about 5 minutes. Next, introduce the milk, salt, and pepper, then reduce the heat to low. Allow the mixture to cook for an additional 10 minutes until the celeriac is perfectly tender.
Once the celeriac is soft, remove the pan from the heat. Using a slotted spoon, carefully transfer all the celeriac into a blender, pouring in a bit of the hot milk as well. Blend until you achieve a smooth consistency, starting on a low speed and gradually increasing to prevent any splattering. Make sure not to overfill the blender with hot liquid—keep it to halfway.
After blending, enhance the puree with a squeeze of lemon juice. Set it aside until you’re ready to use it, or store it in a sealed container in the fridge for later.
