This Celeriac puree recipe makes for an easy and tasty side when entertaining. Its silky smooth texture will seriously wow your guests.
Serves88
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
1.5kg celeriac, peeled, cut into 2cm cubes (about 1.2kg)
3 cups (750ml) milk
300ml ctn thickened cream
100g shallots, coarsely chopped
40g butter
1½ tsp fine sea salt
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large, heavy-based saucepan, combine the celeriac, milk, cream, shallots, butter and salt and bring to a gentle simmer over medium heat. Reduce heat to low and simmer very gently, uncovered, stirring occasionally, for 35 mins or until the celeriac is tender enough to mash with a spoon.
Step 2
Working in batches and using a slotted spoon, transfer the celeriac and shallots to a blender (preferably a high-powered one) and blend until smooth, adding enough of the cooking liquid to form a very thick, creamy and completely smooth puree. Transfer to a serving bowl.
