Laura Calder’s Celeriac PuréeRecipe By: Laura Calder
Total Time: 45 minutes
Prep Time: 15 minutes
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.
- 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 Yield: Serves 6 to 8
- 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.
- Drain, reserving 1 cup of cooking liquid. Discard bay leaf and stir in butter and cream.
- 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.