Celeriac Puree

Chefs will whip up a rich version of this to wow you, they have in their toolbox, celeriac's velvety allure. You can do it at home, with half the butter they use, or double what is in this recipe, up to you.

It takes 9 month to grow a celeriac, I have never had better than a Streamside celeriac. If you need to use a substitute to butter, you could try vegan butter in place. You will need a blender.

You can double the butter and reduce the water in the blending step if you want the restaurant version.

Ingredients:
  • 600 grams of peeled Stream side celeriac.
  • 300 mls of milk of your choice, I used oat.
  • 400ml of water 
  • Half a teaspoon of salt.
  • 100g of salted butter cut into 5 slices
  • Streamside herbs to garnish

Directions:

  1. Dice the celeriac into a 1cm dice, it does not have to be perfect.
  2. Place in a large saucepan with the milk and water- just enough to cover the celeriac, and the salt.
  3. Boil gently on 1/2 heat for 20 mins, reduce to low heat and continue to simmer for 15 minutes, until completely soft.
  4. You may let this cool in the liquor until it is not piping hot any more like 10 mins, before you blend.
  5. Strain the celeriac and reserve the boiling liquid, place cooked celeriac in the blender and add 3/4 of the liquid back in. 
  6. Blend as much as you can without adding all of the boiling liquid in, if you need to stop blending, safely stirring the puree then do so.
  7. Continue blending, adding the butter as you go. 
  8. Check for seasoning, add more salt if you like and there you have it. serve garnished with herbs, streamside dill if with fish, thyme if with chicken or mushrooms and parsley if with Steak. 
  9. Enjoy! 
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