Celeriac purée

Celeriac purée

Pureé de céleri-rave

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 brown onion, chopped
50g butter
1 celeriac, peeled and chopped
100ml pouring cream

Method

  1. Place the onion in a large saucepan over medium–low heat. Add 20 g of the butter and cook for 12–15 minutes, or until the onion has softened.
  2. Peel the celeriac and chop into cubes. Add to the pan and season with sea salt and freshly ground black pepper. Pour in 200 ml water and cook, uncovered, for 15–20 minutes, or until the water has almost evaporated.
  3. Add the cream and bring to the boil, then remove from the heat and allow to cool.
  4. Transfer the mixture to a food processor and blend until smooth. Add the remaining butter. Season to taste again before serving.
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