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
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.