Pureed celeriac with brown butter

by Tom Hunt

The perfect winter accompaniment to roast meat

Celeriac puree is decadent, rich and smooth. It goes incredibly well with rich roast meats such as lamb and venison. 


1 small celeriac (600–800g), thoroughly washed
600–700ml whole goat’s milk, cow’s milk or almond milk
150g butter


First peel the celeriac. Cut off the root with a knife (you can compost this), then peel off the rough skin. Cut the white flesh roughly into 3cm cubes.

Put in a small saucepan, almost cover with milk and bring to a simmer. Place a lid on top and reduce to a low simmer for 20-30 mins or until it is soft.

Allow to cool a little, then slowly ladle into your blender. Make sure the lid is secured as the liquid is hot. Blend for 1-2 mins until very smooth.

Return to the pan. Warm the butter in a light coloured saucepan over a medium heat—it will start to foam then become brown after 3-5 mins. Remove from the heat, stir a third of the butter into the celeriac and season well.

Serve warm with the rest of the brown butter poured on top.

WASTE NOT: Deep fry the clean celeriac peelings for a vegetarian, pork scratching-style snack. It also adds some visual impact if you use it to decorate the puree.