Celeriac purée is one of the most elegant and flavourful side dishes you can put on the table – a velvety, creamy purée that lifts any dish with its deep, nutty flavour.
It goes perfectly with pork tenderloin, beef or chicken, or as part of a celebratory dinner where the side dishes deserve a little extra attention.
The secret to the perfect celeriac purée? Patience. Rather than simply being boiled, the celeriac is first fried in plenty of butter until it is golden brown and almost tender. This draws out the moisture and gives the celeriac an intense flavour, with no risk of the purée turning thin or watery.
Once the celeriac is perfectly cooked, it is blended with a silky mixture of whole milk and cream that has been simmered with thyme, nutmeg and the rind end of a piece of Parmesan, among other things – so it soaks up all that flavour. The result is an exceptionally creamy, full-flavoured purée that melts on the tongue.
Perfect for entertaining
Celeriac purée can easily be made ahead and reheated without losing its texture, which makes it ideal for dinner parties, a New Year’s Eve menu or other special occasions.
Serve it with a juicy piece of meat, a scattering of fresh herbs and perhaps something crisp on top – and you have a side dish in a class of its own.
Celeriac Purée – Creamy Mashed Celeriac
Ingredients
- 550 ml whole milk
- 250 ml whipping cream (38% fat)
- 6-8 sprigs fresh thyme
- 1/2 nutmeg, finely grated
- 12 peppercorns
- 80 g Parmesan – ideally the rind end
- 150 g butter
- 1,2 kg celeriac – trimmed weight
Method
- Pour the milk, cream, thyme, nutmeg, peppercorns and the piece of Parmesan into a saucepan. Heat it well, then turn down to a low heat so it is only just simmering. Leave it to infuse for the best part of an hour, stirring now and then.Meanwhile, prepare the celeriac.
- Clean or peel the celeriac. The skin holds plenty of flavour, so you can simply give it a good scrub and cut off only the base, where a lot of soil tends to hide.Alternatively, the whole celeriac can be peeled – it is up to you.
- Cut the celeriac into smallish cubes.
- Melt the butter in a wide, deep frying pan and brown the celeriac over a fairly high heat for about 20-25 minutes. Stir regularly and keep going until all the pieces are golden and nicely tender.On my hob, that is setting 7 out of 9.
- Scrunch up a piece of baking parchment and lay it snugly over the layer of celeriac, turn down to a low heat and let the pieces continue cooking for a further 10-15 minutes. The pieces should be completely tender.
- Strain the milk mixture through a fine-mesh sieve and pour it into a blender along with the golden, tender cubes of celeriac.
- Blend everything together thoroughly at a high speed for about 5 minutes, or until you have a smooth, even and creamy purée.
- Season to taste with salt, making sure to blend it well into the purée.
Nutrition
Premium
Selleripureen er bare noget af det lækreste tilbehør
Vi lavede den som ligesom din mytårsmenu med mørbrad og svampe. Har lige serveret samme til gode venner der var meget begejstrede og ville have opskriften
Hej Inge
Hvor gør det mig glad at høre, tusind tusind tak for de søde ord 🙂
Warm wishes, Dianna
Smager fantastiskbrugte den til stegt rådyr filet. Undlod osten og den manglede ikke. Jeg vil prøve at sænke fedt indholdt og bruge mosen til hverdag.
Hej Anna-Grete
Hvor gør det mig bare mega glad at høre – tusind tak fordi du giver dig tid til at skrive 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Lyder rigtig lækkert.
Kan det laves i forvejen – til gæster??
Hej Lars
Tusind tak – den smager virkelig også fantastisk 🙂
Og ja, det kan du sagtens gøre. Varm den forsigtigt op i gryden, og rør i den jævnligt så den ikke brænder på. Alternativ kan den lune over vandbad – så er der mere styr på det:)
Warm wishes, Dianna
Lidt syre i form af citronsaft sætter prikken over i’er i tilsmagningen. Ellers meget lækker puré.
He Mikkel
Tusind tak for din dejlige feedback 🙂
Warm wishes, Dianna
Fantastisk opskrift. Så cremet og virkelig dejlig smag.
Hejsa
Så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna