Celeriac puree
Delicious served with good quality gravy.
Ingredients
- 400 g celeriac, peeled and chopped
- 200 g potatoes, peeled and chopped
- 2 bay leaves
- handful flat-leaf parsley, finely shredded (optional)
- 3 tbsp butter, melted
- 50 ml milk
- pinch of ground nutmeg
- salt
Method
- 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).