celeriac purée




Prep Time


Cook Time

This rather unattractive vegetable makes a smooth, classy purée that’s particularly good with pork.



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


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.