Recipe: Creamed Celeriac

Creamed celeriac recipe

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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old father foodie
old father foodie

Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds.

He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.

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