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Celeriac puree with wild garlic & walnut pesto

Angela Clutton’s March 2021 recipe for members of the Borough Market Cookbook Club

Ingredients

  • 30g shelled walnuts
  • 50g wild garlic leaves and stems, washed
  • 15g parmesan, grated
  • ½ lemon
  • Approx 75ml extra virgin olive oil
  • 600ml whole milk
  • 2 bay leaves
  • 1.2kg celeriac (1-2 celeriacs, depending on size)

Method

Put the walnuts, wild garlic and parmesan into a food processor or chopper. Grate in the zest of the lemon half and the juice of just a quarter of the lemon. Blitz up, pour in 50ml oil and keep adding more until you have a spoonable paste. Season, then add more lemon juice to taste. Set aside. (If storing extra in the fridge, use a sterilised jar and pour a little more olive oil over the top to submerge the pesto.)

Pour the milk into a large saucepan, add the bay leaves, some salt and bring up to a simmer. Peel the celeriac and chop into small chunks, adding them to the milk as you go so they don’t have time to turn brown. Simmer for around 10 mins, until tender. Drain the celeriac, keeping back 100ml hot milk. Discard the bay leaves. Blitz in a blender or processor, adding just enough of the milk to give a smooth consistency. Season well, spoon into bowls, stir through the wild garlic pesto and serve with whatever you fancy.