Celeriac purée with nutmeg
Why is it better to cook celery in milk rather than in water?
Ingredients · Servings 4 people
- 1 celeriac ball
- 75 cl milk
- 20g butter
- salt and pepper
- nutmeg (optional)
Method · 10 min
- Cut your celeriac bulb into 8 pieces. Peel them and wash them under cold water.
- Cut each piece into cubes and place them in a saucepan. Cover with milk. Season with salt, pepper, and a little grated nutmeg.
- Cook over medium heat for about 20 minutes, when your knife goes in easily, drain the celeriac pieces, keeping the cooking liquid.
- Using an immersion blender or a potato masher, blend your puree, adding a little cooking milk until you reach the desired consistency.
- Add a generous knob of butter, adjust the seasoning if necessary and serve.
Milk is celeriac's best friend! It softens its naturally strong and sometimes slightly earthy flavor. Furthermore, milk prevents the celeriac flesh from turning black during cooking, guaranteeing you a pristine white purée worthy of a fine restaurant.
My mashed potatoes are too runny, how can I fix them?
Celeriac contains a lot of water. If you added too much milk during the blending process, return the purée to the saucepan over medium heat. Stir constantly for a few minutes: the steam will escape and the purée will thicken. Next time, start by blending the celeriac "dry" and add the milk one spoonful at a time.
