Little pot of celeriac puree

Celeriac purée

Name: Celeriac purée
Total time: 35 min
Yield: Serves 4 as a side
Ingredients: 50g butter; ½ tbsp vegetable oil; 1 celeriac (about 750g) peeled and cut into 2cm dice; 150ml double cream

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Serves 4 as a side

Easy

Total time: 35 mins

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Check out our quick and easy celeriac purée. This creamy blend makes the perfect accompaniment to steak or can be thinned down with stock to make soup

Gluten free

Vegetarian

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Alternatives

Complete the dish

Make this silky Celeriac purée, then check out our celeriac mash, celeriac soup, celeriac remoulade and more celeriac recipes.

Ingredients

Nutrition

50g butter
½ tbsp vegetable oil
1 celeriac (about 750g)

peeled and cut into 2cm dice
150ml double cream

Nutrition: per serving

kcal342
fat32.5g
saturates19.1g
carbs4.8g
sugars3.9g
fibre9.2g
protein3g
salt0.7g

Method

step 1

Melt the butter in a large pan with the vegetable oil, then add the celeriac and a large pinch of salt. Cut a round piece of baking paper the same size as the pan and use to cover the celeriac. Cook gently for 20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If it starts to stick, add a splash of water to the pan.
step 2

Meanwhile, bring the double cream to the boil in a small pan.
step 3

Tip the celeriac and butter into a food processor and whizz until smooth. Add the double cream, a splash at a time, between blends, until it is a light puréed consistency. Season and push through a fine sieve. Reheat to serve.

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