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–+ servings
Knolserpuree- klaar

Celeriac puree

Celeriac puree is a delicious side dish that goes perfectly with a wild main dish such as venison roast. The earthy flavors and creamy texture balance beautifully with richer and sweeter elements of the dish. Simple to make, but with a sophisticated flavor that takes any feast to the next level.
Total Time: 1 hour
Course: Main course
Cuisine: Belgian
Keyword: celeriac, celeriac puree, puree
Servings: 4
Calories: 230kcal

Ingredients
 

  • 1 celeriac (approximately 500g)
  • 250 g potatoes (half the celeriac))
  • 50 ml full cream
  • 30 g butter
  • Pepper (to taste)
  • Salt (to taste)
  • Nutmeg (to taste)

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.
    Knolselderpuree - resterend vocht laten verdampen
  • 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.
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