Celeriac – sweet potato puree
If liked, and if some texture is not a problem, this puree is very nice with poached fish or chicken breast. Good at all temperatures.
Ingredients
- 250 g sweet potatoes, peeled and chopped
- 300 g celeriac, peeled and chopped
- 1 shallot, chopped
- 1 garlic clove, finely chopped
- 1 tbsp fresh thyme leaves
- handful of flat-leave parsley, shredded
- salt, white pepper
- rapeseed oil
- 50 ml cream
- knob of butter
Method
- In a saucepan, heat some rapeseed oil over moderate heat. Add shallot, garlic and thyme. Sweat for a few minutes. Add sweat potato and celeriac, sweat for a few more minutes while stirring. Add cream, cover and simmer for about 20 to 30 minutes until vegetables are soft. Remove from heat. Add parsley and butter, mix well. Blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.
Variations
If spicy food is not a problem, this puree is also very good when 2 or 3 prepared (chopped, deseeded) hot red chillies are added to the mix (at the start, with the shallot and garlic). If fresh coriander leaves are preferred, replace parsley by fresh coriander.