Servings: 4
Calories: 230kcal
Ingredients
Instructions
- Get all the ingredients ready.
- Peel the celeriac and potatoes and cut them into even pieces of about 3 cm, allowing them to cook simultaneously.
- Bring a large saucepan of lightly salted water to a boil. Add the celeriac and potato pieces and cook for 20-25 minutes, or until both are nicely soft.
- Drain the vegetables and let them evaporate for a while in the pan without a lid so that excess moisture evaporates. This makes for a less watery puree.
- Add the butter to the still warm celeriac and potatoes and begin mashing until smooth. Gradually pour in the cream and continue mashing until you reach a creamy consistency.
- Season with salt, pepper, and possibly a pinch of nutmeg for extra heat.
Voedingswaarden
Calories: 230kcal
Tips
- Want the puree smoother than in the photo? Use a passe-vite and/or add some extra cream or milk.
- Add a clove of garlic while cooking for a subtle extra dimension of flavor.
- For a lighter version, you can replace the cream with milk, but note that this may reduce the creaminess.
- A little fresh parsley on top adds color and freshness.
