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Creamy Celeriac Puree

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1.5 kg (3 lb) celeriac
30 g (1 oz) butter
1 tablespoon wholegrain mustard
4 tablespoons double cream
Salt and pepper
Snipped fresh chives, to garnish


Serves: 8


1 Peel celeriac and cut into small chunks. Immediately put in a saucepan of water and bring to the boil. Cook for 20 minutes or until softened. Drain well.

2 Mash the celeriac with the butter and mustard until completely smooth.

3 Return to pan and reheat gently. Stir in cream, salt and pepper. Transfer to a warmed serving dish and garnish with snipped chives.

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