Celeriac puree
Celeriac puree is a great replacement for something like potato puree or it can be combined with potatoes for a delicious creamy puree.
Equipment
- Potato masher or stick blender
Ingredients
- 500 g celeriac cleaned and cut into cubes
- 50 g butter unsalted, or vegetable alternative
- 50 ml milk
- Salt and pepper to taste
Instructions
- Put a saucepan with water and the celeriac cubes on the heat and bring to the boil. Leave the celeriac to cook for about 30 minutes, or until a fork can be easily inserted into the cubes.
- Drain the celeriac and return to the pan. Reduce the heat to low and allow the excess water to evaporate, shaking occasionally.
- Add the butter and milk to the pan and mash the celeriac until creamy. Use more butter and/or milk if necessary. Season to taste with salt and pepper.
Notes
- You can mash the celeriac either with a stick blender, potato masher or - if you don't have those - with a fork. The result will be different depending on which tool you use.
- You can store the celeriac puree in an airtight container for 1-2 days in the fridge. You can freeze it for 3 months.
- Mixing the celeriac 50/50 with potatoes is also delicious
Nutrition
Calories: 300kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 421mg | Potassium: 795mg | Fiber: 5g | Sugar: 5g | Vitamin A: 667IU | Vitamin C: 20mg | Calcium: 145mg | Iron: 2mg