Celeriac Puree
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Peel and cut the celeriac into roughly 1-inch/2
2
5 cm pieces
3
Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water
4
Add the salt, bring to a boil, and simmer until the celeriac is very tender
5
Drain, reserving 1 cup/250 ml of the liquid
6
Remove the bay leaf
7
Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency
8
Season with pepper and salt, and serve