Name: Celeriac purée
Total time: 1 h
Cuisine: Belgian
Ingredients: 1 celeriac (approximately 500g); 250 g potatoes (half the amount of celeriac); 50 ml full-fat cream; 30 g butter; Pepper (to taste); Salt (to taste); Nutmeg (to taste)

Method

Get cooking

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.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Drain the vegetables and let them steam-dry briefly in the uncovered pan so excess moisture evaporates. This makes the purée less watery.
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 a pinch of nutmeg if desired for a warming flavour.

Background

Tips Want the purée 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 flavour. 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 colour and freshness.