CELERIAC POTATO PURÉE - THE PERFECT COMFORT FOOD
- whenincalabria
- Mar 8, 2015
- 4 min read
Fluffy clouds of creamy, subtly sweet, nutty, and earthy gorgeousness.
Celery root adds a bright, nutty, slightly sweet aroma and a delicate earthy complexity to potato purée. Despite the cream and butter, the purée feels fresh and light. It's a perfect side for rich meat, lamb or fish dishes, and especially game, such as venison.
The knobbly, tough celery root, once peeled, reveals a tender, white flesh. When cooked, it becomes soft and creamy, with a distinct earthy and subtle celery note.
The purée is easy and fast to prepare: the vegetables are peeled, diced, and then simmered with garlic in salted water until soft. Once drained, the pieces are blended or mashed and whisked together with the remaining ingredients into a flavourful and earthy purée.
TIPS and VARIATIONS:
In case you cannot find a small celeriac, opt for a larger one. Peel it, cube it, and freeze it for future use. The cubes can be added to stocks or soups. Alternatively, grate or finely dice the root and freeze it for later use in mirepoix or sauces.
To remove the tough skin of the celery root, use a sharp knife. Begin by cutting off the top and also the root section to create a stable base. Place the celeriac on this flat surface to keep it steady on the cutting board. Starting from the top, slice off the skin by following the natural curve of the root. Rotate the celeriac and continue slicing in the same manner.
Simmer the vegetables gently until they are soft and tender enough so they can be easily mashed with a fork. Be careful not to overcook the vegetables, as this can cause them to fall apart or become waterlogged.
To blend the purée, you can use an immersion blender - I find it makes my purées creamy and fluffy and gets rid of any small lumps. Alternatively, you can break up the cooked vegetables with a potato masher or pass them through a potato ricer or food mill, then use a wire whisk to incorporate the butter and cream and fluff up the purée.
The purée can be prepared in advance. To keep it warm for a few hours before serving, place the covered bowl or pot with the purée in a roasting tin filled halfway with barely simmering water. Alternatively, allow the purée to cool completely, cover it and store it in the refrigerator until needed. Reheat the purée slowly on the stovetop or in the microwave.
For a lighter version, substitute the cream with milk, or replace some of the cream or milk with the vegetable cooking water.
For a vegan version, replace the cow's milk with a non-dairy milk of your choice, and the butter with non-dairy butter or olive oil.
How to prepare:
CELERIAC POTATO PURÉE
Fluffy clouds of creamy, subtly sweet, nutty, and earthy gorgeousness.
Recipe adapted from: Purée of Potato and Celeriac with Garlic, Delia Smith on deliaonline
INGREDIENTS:
Serves 6-8 as a side
1 kg (2 lb) celeriac (celery root)
450g (1 lb) soft-boiling/starchy potatoes
2 cloves of garlic
50g butter
150ml full-fat cream
sea salt
freshly ground black pepper
DIRECTIONS:
Gather all the ingredients.
Peel and cut the vegetables into cubes. Fill a large bowl with cold water. Remove the skin from the celeriac by slicing it off, then cut it into roughly 2 cm cubes, placing them directly in the water to prevent them from discolouring. Peel 450g of soft-boiling/starchy potatoes and cut them into 2.5 cm cubes, slightly larger than the celeriac cubes, adding them to the water as you proceed.
Simmer: After draining the vegetable cubes, place them in a large saucepan. Add 2 cloves of garlic and enough cold water to cover the vegetables. Add salt and simmer uncovered for about 10-12 minutes, or until the cubes are soft and can be easily mashed with a fork. Once done, reserve some of the cooking water. Drain the vegetables into a colander and then return them to the saucepan. Add 50g of butter and 150ml of cream to the pot, then season with freshly ground black pepper.
Blend: Use an immersion blender to blend the vegetables with the butter and cream until the purée is smooth and free of lumps. Taste and adjust the seasoning by adding more salt or pepper if necessary. If the purée is too thick, incorporate more cream or some of the reserved vegetable cooking water to achieve the desired consistency.
Serve hot.
TEXT-ONLY RECIPE
CELERIAC POTATO PURÉE
Fluffy clouds of creamy, subtly sweet, nutty, and earthy gorgeousness.
Recipe adapted from: Purée of Potato and Celeriac with Garlic, Delia Smith on deliaonline
INGREDIENTS:
Serves 6-8 as a side
1 kg (2 lb) celeriac (celery root)
450g (1 lb) soft-boiling/starchy potatoes
2 cloves of garlic
50g butter
150ml full-fat cream
sea salt
freshly milled black pepper
DIRECTIONS:
Gather all the ingredients.
Peel and cut the vegetables into cubes. Fill a large bowl with cold water. Using a sharp knife, cut the skin off the celeriac, then cut it into roughly 2 cm cubes, placing them directly in the water to prevent them from discolouring. Peel 450g of soft-boiling/starchy potatoes and cut them into 2.5 cm cubes, slightly larger than the celeriac cubes, adding them to the water as you proceed.
Simmer: After draining the vegetable cubes, place them in a large saucepan. Add 2 cloves of garlic and enough cold water to cover the vegetables. Add salt and simmer uncovered for about 10-12 minutes, or until the cubes are soft and can be easily mashed with a fork. Once done, reserve some of the cooking water. Drain the vegetables into a colander and then return them to the saucepan.
Blend: Add 50g of butter and 150ml of cream to the pot, then season with freshly ground black pepper. Use an immersion blender to blend the vegetables with the butter and cream until the purée is smooth and free of lumps. Taste and adjust the seasoning by adding more salt or pepper if necessary. If the purée is too thick, incorporate more cream or some of the reserved vegetable cooking water to achieve the desired consistency.
Serve hot.
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