Celeriac Purée
Creamy and velvety smooth side dish made from puréed celery root. A perfect accompaniment to a Sunday roast.
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
Tools
- Kitchen Machine
- Colander
- Sieve
- Chef / Major
Method
- 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.
- 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.
- 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.