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Celeriac and Potato PuréeCelariac, or celery root, is a turnip-shaped, knobbly root vegetable, more popular on the Continent than in Britain. It has a strong celery flavour, and the leaves can be used for flavouring soups and stews. As a purée, it is particularly good with game.


serves totaltime preptime cookingtime
4 persons 1 hour 15 minutes 45 minutes


{tab Ingredients}

  • 450 grams Celeriac
  • 350 grams Potatoes, cooked and mashed
  • 40 grams Butter
  • 3 tablespoons Double Cream
  • Salt & Black Pepper

{tab Instructions}

  1. Scrub the celeriac thoroughly in cold water to remove all traces of dirt.
  2. Put in a pan of boiling salted water and cook, unpeeled, for 35-40 minutes or until quite tender.
  3. Leave to cool slightly, then peel the celeriac and chop it finely.
  4. Purée it through a sieve, or in a mouli.
  5. Blend the celeriac pure with the mashed potatoes, add butter and cream and season to taste with salt and pepper.
  6. Heat the purée through over low heat before serving.


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