Celery root or celeriac is a close relative of the celery plant, but this root has an outspoken, delicate flavour.
It is versatile and can be eaten raw in salads, boiled in soups or puréed, and roasted with other vegetables.
Celery root purée is silky and creamy and a healthy, low-carb alternative to mashed potatoes.
Nothing can go wrong with this easy recipe, even if you are learning to cook and have never tried this ingredient you can do it!
Celery root puree
- 1 pc medium celery root or celeriac
- 250 ml milk
- 1 pc bay leaf
- 1 pc sprig thyme
- 10 gr butter
- Wash and peel the celery root and cut into pieces.
- Place the celery root into a saucepan, cover with cold water, add ½ glass of milk, the bay leaf, thyme and a pinch of salt. Bring to the boil, and simmer for about 20 minutes until the celery root is tender
- Drain and discard the thyme and bay leaf. Bring the remaining milk to the boil. Use a food processor to blend the celery root to a smooth purée, add a small amount of the boiled milk at the same time to adjust the texture.
- Season and add a small knob of cold butter. Pass the celery purée through a thin mesh strainer and keep it warm.
- For a thicker texture add potato to the celery root.
- To avoid oxidation of the celery root after peeling, rub it with lemon or submerge into a water bath with a lemon slice.