I’m not a huge fan of purée on main course plates, but celeriac has such great flavour and goes so well with brown meats, particularly roast beef, so I find myself loving this. Plus, it’s really easy to make 😉
Wash, peel and rewash the celeriac. Chop it into 1 cm dice and place in a saucepan and barely cover with a half and half mix of milk and water, add a little salt.
Bring to the boil and simmer gently until tender and drain well, retaining the liquid. Place the celeriac chunks into the blender along with the butter and roughly half the retained liquid. Blend until smooth, if they won’t blend or the purée is a little thick you can add more of the retained liquid to help, but remember it’s a purée not a soup 😉
Taste and adjust the seasoning as required with salt and pepper.
Return it to the pan, to reheat until serving.