Celeriac Puree

Here’s a simple celeriac puree recipe requested by my mum… I served it to my family with a delicious sirloin rib of beef.  The celeriac, not from the garden, came from our wonderful Abel and Cole veg box which arrives on the doorstep bright and early on a Monday morning, it gets every week off to an exciting start, apart from once when someone pinched it.

Serves 6-8

1 head of celeriac, approx 5oog

1 tablespoon of oil

15g butter

1/2 onion, sliced

3 cloves of garlic, peeled and squashed

2 sprigs of thyme

1 bay leaf

400ml milk

Peel and chop up your celeriac into approximately 4cm chunks.  Heat the oil and butter in a medium saucepan and cook the celeriac and onion over a medium heat for about 8 minutes, add the garlic and cook for a further two minutes.  By this point the celeriac should be starting to colour.

Add the thyme, bay and milk.  Bring up to the boil and simmer for about 10 minutes, until the celeriac is tender. 

Remove the bay and the thyme and blitz until very smooth – I used a magimix, but a blender or stick blender should do the trick.  Season, heat up a bit and serve (you can reheat at a later point if needs be).

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