Page title and description
Sauces, conserves & preserves
Potato and celeriac purée
This dish is delicious served with our caramelised shallots, some good quality sausages and a dollop of mustard.
Ingredients
- 2 garlic cloves
- 250ml cream
- 4 potatoes, peeled and cubed
- 1 celeriac, peeled and cubed
- little hot milk
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Put garlic cloves in cream and simmer gently until quite soft, then purée with the cream.
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Step 2
Cook potatoes until tender, then drain. Cook celeriac in boiling water and also drain.
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Step 3
Pass celeriac and other ingredients through a food mill. Beat in a little boiling milk with a wooden spoon if purée is too stiff. Adjust seasoning.
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Step 4
Reheat purée in a covered bowl in a microwave or in a steamer and serve.