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Food

Laura Calder’s Celeriac Purée

Celeriac Purée

The key to a great celeriac mash is to purée it until velvety smooth. A blender or a food processor will give the best results.

Ingredients


Serves 68

  • 2 large celeriac bulbs (about 2 lb. each), peeled and cut into 1″ pieces
  • Juice of 1⁄2 lemon
  • 1⁄2 cup milk
  • 1 bay leaf
  • 1 tsp salt
  • 1⁄4 cup unsalted butter
  • 1⁄4 cup heavy cream
  • Salt and pepper

Directions

  1. In pot, combine celeriac, lemon juice, milk, bay leaf and enough water to cover by 2 inches. Bring to a boil, then add salt. Reduce heat and simmer until celeriac is soft, about 25 minutes.
  2. Drain, reserving 1 cup of cooking liquid. Discard bay leaf and stir in butter and cream.
  3. Working in batches, purée in blender until ultrasmooth, adding as much reserved cooking liquid as needed to reach a soft consistency. Season with salt and pepper.

Source

House & Home October 2017

  • Photographer Stacey Brandford
  • Designer Prop styling by Morgan Michener and Lauren Petroff
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