Celeriac Purée
Learn all about celeriac or celery root and make an easy and delicious celeriac purée toi serve with fish, roasted meats and casseroles.
Equipment
- Large saucepan
- wooden spoon
- food processor/blender or potato ricer/masher
- sharp knife
Ingredients
- 800 g celeriac approximately 1 root
- 450 ml milk
- 100 g butter
- 1 teaspoon nutmeg grated
- 1 teaspoon black pepper
- 1 teaspoon salt
Garnish
- 1 tablespoon parsley fresh and chopped
- 1 tablespoon butter melted
- ⅛ teaspoon nutmeg grated
Instructions
- Peel then cut slices about 2cm or an inch, then cut these into chunks.
- Put the chunks into a large saucepan and cover with the milk.
- Bring the milk to a simmer over a medium heat and cook the celeriac for 20 to 30 minutes until it's tender.
- Mash the celeriac directly in the pan or transfer to a food processor or blender to mash until very smooth.
- Return the celeriac purée to the saucepan over a medium heat and add the butter to the pan, stirring while it melts.
- Add the seasoning to taste and the grated nutmeg.
- Garnish with a little extra melted butter, chopped parsley and an extra grating of nutmeg before serving.
Nutrition
Calories: 181kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 517mgPotassium: 385mgFiber: 2gSugar: 5gVitamin A: 491IUVitamin C: 9mgCalcium: 112mgIron: 1mg
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