Recipe courtesy of Laura Calder

Celeriac Puree

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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1 large celeriac, about 2 pounds/1 kg

1/4 cup/60 ml milk

Juice of 1/2 lemon

1 bay leaf

1 teaspoon salt

3 tablespoons butter

1/4 cup/60 ml cream

Freshly ground black pepper


  1. Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
  2. Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.