Recipe: Creamed Celeriac

Creamed Celeriac

I sometimes see people in supermarkets staring at celeriac, clearly wondering what you do with it. That’s not surprising. Celeriac has long stringy roots which give it a knobbly bottom and an odd internal pattern. Don’t be put off by the appearance. It is a wonderful vegetable and a perfect match for rich flavoured meat dishes.

Creamed celeriac recipe




Ingredients

  • 1 celeriac
  • 20g of butter
  • 100ml water
  • 1 sprig of rosemary

Method

  1. Peel the celeriac as you would a swede by removing the outer skin with a heavy knife.
  2. Dice the peeled celeriac into medium size pieces.
  3. Either finely chop the rosemary or leave it as a sprig. Your preference.
  4. Put the diced celeriac, butter and rosemary in a pot and add 100ml of water.
  5. Put a lid on the pot and cook gently until the pieces start to break up.
  6. Add a little more water if necessary to stop it sticking. Your aim is to evaporate the water as the celeriac cooks so that you end up with a nice creamy mash.
  7. When the celeriac is breaking up, finish it off with a masher.
  8. Season to taste

Recipe: Creamed Celeriac

Ingredients

  • 1 celeriac
  • 20g of butter
  • 100ml water
  • 1 sprig of rosemary

Instructions

  1. Peel the celeriac as you would a swede by removing the outer skin with a heavy knife.
  2. Dice the peeled celeriac into medium size pieces.
  3. Either finely chop the rosemary or leave it as a sprig. Your preference.
  4. Put the diced celeriac, butter and rosemary in a pot and add 100ml of water.
  5. Put a lid on the pot and cook gently until the pieces start to break up.
  6. Add a little more water if necessary to stop it sticking. Your aim is to evaporate the water as the celeriac cooks so that you end up with a nice creamy mash.
  7. When the celeriac is breaking up, finish it off with a masher.
  8. Season to taste
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Creamed celeriac recipe

 

Creamed celeriac recipe

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