Maxfacts

Celeriac puree

Delicious served with good quality gravy.

Ingredients

Method

  1. In a saucepan, add celeriac, potato and bay leaves to salted water, enough cover the vegetables. Bring to the boil, reduce heat slightly and cook for about 20 minutes until soft. Drain and remove bay leaves. Add milk and nutmeg to the vegetables, blend to a smooth puree. Pass through a fine-meshed sieve. Season to taste, mix with melted butter (and sprinkle with parsley, if used).