Do I need to peel the celeriac?

Yes, it is best to peel the celeriac before cutting it into pieces and cooking it. The outer part of the celeriac can be fibrous and tough.

What dishes go well with celeriac puree?

Celeriac puree is a delicious side dish for various dishes, such as beef stew, roasted chicken, pork, or fish.

How can I make the puree extra creamy?

You can make the puree extra creamy by adding a bit of butter, cream cheese, or sour cream. Add these ingredients gradually while you are mashing the puree.

Which herbs pair well with celeriac puree if I want to vary the flavour?

The base is simple with salt and pepper, but if you're a fan of nutmeg, feel free to add a generous pinch at the end! Want to try something different? A small sprig of fresh thyme or a bay leaf cooked/steamed with the vegetables also adds a delicious aroma that pairs perfectly with the fish dish you'll be serving.

Making celeriac purée

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30min

•

Easy

Making celeriac puree yourself is fortunately super simple and takes barely 30 minutes of your time. Celeriac naturally has a delicious, slightly spicy and earthy taste that immediately gives your puree a significant upgrade. This puree is also the absolute partner in crime for a beautifully baked or steamed piece of fish. The soft, refined taste of celeriac pairs perfectly with fish dishes, such as a juicy cod, salmon, or plaice.

Ingredients

What do you need?

Quantity: 4P

1 celeriac of approx. 800g
250-300 g floury potatoes
1 knob of butter
150 ml warm milk
Pepper and salt

Preparation method

How do you make this?

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Peel the potatoes and the celeriac and cut both into equal pieces. Steam them for 25 minutes with some salt or until they are soft.

Pass them through a food mill for a smoother result or go ahead with a potato masher, mix in the butter, milk, and seasonings vigorously, taste, and adjust seasoning if necessary. If you are a fan of nutmeg, feel free to add a pinch.

You can prepare it in advance and then heat it up in the microwave or in a baking dish with some breadcrumbs and knobs of butter on top, in the oven;