Recipes>Celeriac Recipes
Mary Berry’s Two Purées
by Mary Berry from Mary 90: My Very Best Recipes
Easy
Serves 6
Choose between creamed celeriac or carrot and sweet potato purée to accompany your next roast – or make both! As seen on Mary Berry ‘s BBC 2 series Mary 90
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Mary 90: My Very Best Recipes
Mary Berry
Mary 90: My Very Best Recipes
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Introduction
I love a vegetable purée and it makes a change from mashed potatoes. It can take a little time to remove the hard skin from the celeriac, and it is easier to use a small sharp knife, rather than a vegetable peeler. These are delicious with a roast or served alongside fresh broccoli spears.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Tags
Ingredients
| For the creamed celeriac | |
|---|---|
| 1.8kg (4lb) | celeriac, peeled and cut into 2.5cm (1in) pieces |
| 200ml (⅓ pint) | full-fat crème fraîche |
| Freshly grated nutmeg | |
| For the carrot and sweet potato purée | |
| 650g (1lb 7oz) | carrots, sliced |
| 650g (1lb 7oz) | sweet potato, peeled and chopped into 4cm (1¾in) cubes |
| Generous knob of | butter |
Essential kit
You will need: a food processor or a hand-held stick blender.
Method
Place the celeriac in a saucepan of salted water and bring to the boil. Reduce the heat and simmer for about 20–25 minutes until really soft. Drain well and set aside.
Meanwhile, place the carrots and sweet potato in a separate saucepan of salted water and bring up to the boil. Reduce the heat and simmer for about 20 minutes until completely soft. Drain well and set aside.
Tip the cooked celeriac into a food processor, add the crème fraîche, nutmeg, salt and ground black pepper, and blend until really smooth (you could also use a hand-held stick blender).
Meanwhile, return the carrots and swede to the saucepan and blend to a smooth purée with a hand-held stick blender, or use a food processor. Stir in the butter and season to taste.
Serve both purées separately while they are still hot.
Mary’s tips: The celeriac purée can be made the day before and reheated in a buttered dish covered in foil in a hot oven. Not suitable for freezing.
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Ingredients
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