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Celeriac Purée

Serves: 4-6Category: PureeCourse: AccompanimentMachine: MixerTotal time (min.): 45
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Creamy and velvety smooth side dish made from puréed celery root. A perfect accompaniment to a Sunday roast.




  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.

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