Celeriac Purée - Creamy Mashed Celeriac

A recipe for the creamiest celeriac purée - perfect as a side dish.

Serves 6-8, depending on how it is served.

Course Side dish

Cuisine Danish

Nøgleord Celeriac, New Year, Purée

Total Time 1 20

Servings people

Calories 386kcal

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.