Celeriac Purée

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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Can be made with these products:

Serves: 4 Preparation time: 15 minutes Cooking time: 25-30 minutes
Tools: Colander and Sieve - Chef / Major

Method

  1. Preheat the oven to 190°C/375°F/Gas 5. Put the celeriac and potatoes cubes in a saucepan of lightly salted boiling water and cook for 10-15 minutes, or until tender.
  2. Drain and allow to cool slightly. Place in the Colander and Sieve fitted with the coarse screen, rough side uppermost and sieve the vegetables into the Kenwood Bowl.
  3. Stir in the crème fraîche and season with salt and freshly ground black pepper. Transfer to a baking dish, cover and place in the oven for 15 minutes, to re-heat, then serve immediately.

Ingredients

450g (1lb) celeriac, peeled and cut into 2.5cm (1 inch) cubes
450g (1lb) potatoes, peeled and cut into 4cm (1½ inch) cubes
salt and freshly ground black pepper
15ml (1 tbsp) crème fraîche

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