Celeriac puree, a side recipe that changes

This homemade celeriac puree is a puree that changes from classic mashed potatoes, very delicious with butter and crème fraîche,
A unique nutty taste, the perfect accompaniment.

Main ingredient here celeriacwith butter And fresh cream for a delicious result that will accompany any type of dish. There’s no harm in giving a simple dish a gourmet twist.
I admit, I put a lot of butter in the mash (and also on top when serving, which melts on the hot mash) because it really makes the mash delicious. But not as much as in the legendary mashed potatoes of the great chef Joël Robuchon!

So serve this puree with your Sunday chicken or other meat, with fish or even during a quick meal like my lunch quickly photographed with a cake with tuna and candied tomatoes and carrots with cumin.
For a less rich version of this recipe, reduce the amount of butter and use a little milk instead of the cream.

Some information about celeriac

Celeriac is not the same variety as celery, which is often just called celery.
It’s a root vegetable that we use raw or cooked in cooking for its root which has a very fine flesh to the subtle nutty taste. The peak season is in winter, it is grown from October to March.

How to choose celery root

Choose the right dense and firm And avoid choosing it too big. You may think you are limiting losses when you peel it but when they exceed 1 kilo or 10 cm in diameter the heart risks being hollow.

The benefits of celeriac

Celery is rich in fibertherefore excellent for transit, and contains several vitamins and mineralsin particular vitamin K. It is also low energy (29 kcal per 100g).
It is perfectly suitable for meals for babies aged 6 months and over. Do your children like this vegetable?

How to prepare celery root

• It goes well as a starter or accompaniment, cooked as raw.
• Believed you can grate it and serve it for example in celery remoulade (I make a version with green apple, it’s quite nice). Or grated in salad composed.
• Cookedcelery can be one of the vegetables ofa soupbe roasted in the oven with a drizzle of olive oil and spices (why not celeriac fries?), cooked in gratin. You can therefore cook it in salted water, in a steamer, for around ten to twenty minutes depending on the size of your pieces, or in the oven.

I offer you here a puree 100% celery root but you can make a celery root and potato mix or even with carrots or sweet potatoes.

You can use the leaves drying them and using them like an aromatic.

How to store celeriac

It keeps 6 days maximum in the vegetable drawer. You can freeze it pre-cut into cubes for example, but I advise you to blanch it before freezing for 2 to 4 minutes in a large volume of salted water so that it develops its texture.

something else the flesh of celeriac tends to blacken. You can limit this with lemoneither by using lemon water (a few wedges squeezed into the celery rinsing water) or by rubbing with half a lemon.

For lovers of mash with a little twist, I have a weakness for vitelotte mashed potatoes, so elegant all purple.