Laura Calder’s Celeriac Purée

Recipe By:  Laura Calder
Celeriac Purée
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
  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.

Stacey Brandford
House & Home October 2017