This rather unattractive vegetable makes a smooth, classy purée that’s particularly good with pork.
Ingredients
For the celeriac purée
- 1.5kg celeriac — peeled and cut into 2cm pieces
- 2 shallots — roughly chopped
- 750ml milk
- 300ml cream
- 3 tablespoons butter
- 1½ teaspoons salt
Method
For the celeriac purée
- Combine all the ingredients in a large, heavy-based saucepan and bring to a gentle simmer.
- Simmer, uncovered, for about 35 minutes until the celeriac is very tender. Stir regularly so it doesn’t catch on the base of the saucepan.
- Using a slotted spoon, transfer the celeriac and shallots to a blender and blend until smooth, adding enough of the liquid to form a very thick and creamy purée.