Celeriac Purée

By á-58

Beautifully silky in texture, light in taste and absolutely delicious. This purée is perfect to serve with your roast rib of beef.

Ingredients

• 2 med Celeriac heads, washed, peeled and roughly chopped
• 150 ml Whipping cream
• 50 g Unsalted butter
• 1 pinch Salt
• 1 pinch Black pepper

Preparation

Step 1

Cover the celeriac with water and add 1 tsp of salt. Boil until very soft, then strain through a fine sieve. Press with the back of a spoon to extract as much liquid as possible.

Heat the cream and melt the butter to a nutty brown colour. The ingredients are best combined whilst they are still warm. Put the cream, butter and celeriac in a blender and purée until completely smooth. Season to taste. Reserve.