This silky, smooth, creamy, buttery Celeriac Purée makes a wonderful, lighter, alternative to mashed potatoes. Celeriac, or celery root, is rich in antioxidants and nutrients, lower in calories than potatoes and is a great source of dietary fibre, minerals and vitamins, particularly C, B and K. Completely interchangeable with potatoes, and slightly quicker to make, why not substitute your normal mash with this nutritious and tasty purée?
Collect together your equipment (see Recipe Notes below) and ingredients.
Peel the celeriac and chop into chunks, roughly the same size.
Place in a saucepan and cover with boiling water. Bring to a simmer, add the salt and simmer gently.Cook until the celeriac is soft and cooked through. This should take between 10 – 20 minutes depending on the size of the chunks.
Drain well, using a sieve or colander, and leave to steam dry for a few minutes.
Tip into a food processor, with the butter and some cream or milk, and blitz until smooth. Add extra milk/cream as necessary. Alternatively, you can mash them with a potato masher, an electric whisk or a potato mouli, until smooth.
Taste and add extra salt and pepper, to taste.
The purée is now ready to serve. Delicious served with some extra butter, chopped herbs or spring onions, and some freshly ground black pepper.
Equipment:
This silky, smooth, creamy, buttery Celeriac Purée makes a wonderful, lighter, alternative to mashed potatoes. Celeriac, or celery root, is rich in antioxidants and nutrients, lower in calories than potatoes and is a great source of dietary fibre, minerals and vitamins, particularly C, B and K. Completely interchangeable with potatoes, and slightly quicker to make, why not substitute your normal mash with this nutritious and tasty purée?