Celeriac Puree

Name: Celeriac Puree
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large celeriac, about 2 pounds/1 kg; 1/4 cup/60 ml milk; Juice of 1/2 lemon; 1 bay leaf; 1 teaspoon salt; 3 tablespoons butter; 1/4 cup/60 ml cream; Freshly ground black pepper

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Celeriac Puree

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

150

Total Fat

10

Saturated Fat

6

Carbohydrates

14

Dietary Fiber

3

Sugar

3

Protein

3

Cholesterol

30

Sodium

428

Total: 30 min
Prep: 5 min
Cook: 25 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

150

Total Fat

10

Saturated Fat

6

Carbohydrates

14

Dietary Fiber

3

Sugar

3

Protein

3

Cholesterol

30

Sodium

428

Total: 30 min
Prep: 5 min
Cook: 25 min

Ingredients

1 large celeriac, about 2 pounds/1 kg

1/4 cup/60 ml milk

Juice of 1/2 lemon

1 bay leaf

1 teaspoon salt

3 tablespoons butter

1/4 cup/60 ml cream

Freshly ground black pepper

Directions

Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender. Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.