Celeriac purée is perfect served with game stews (civet) or roasted duck breast, for example.

The common mistake? Boiling too vigorously or too long: celeriac turns watery and bland. 25 minutes of gentle simmering is the timing that matters. Use a vegetable mill to keep texture light and airy, never a blender which crushes everything.
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Ingredients for 6 servings

servings
  1. 17.75 oz (500 g) celeriac, peeled and tossed with lemon juice
  2. 21 oz (600 g) potatoes, peeled (starchy variety)
  3. 0.8 cup (20 cl) whole milk
  4. salt
  5. pepper
  6. grated nutmeg
  7. 2 tablespoons olive oil