Celeriac Purée Recipe

Celeriac purée

  • serves 4 as a side
  • Easy

Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup

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*This recipe is gluten-free according to industry standards

Ingredients

  • butter 50g
  • vegetable oil ½ tbsp
  • celeriac 1 (about 750g), peeled and cut into 2cm dice
  • double cream 150ml

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.

Check out more of our best side dishes here...

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Nutritional Information

  • Kcals 342
  • Fat 32.5g
  • Saturates 19.1g
  • Carbs 4.8g
  • Sugars 3.9g
  • Fibre 9.2g
  • Protein 3g
  • Salt 0.7g
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