Creamy Celeriac Puree | Tender & Refined

Method

• 1
  Cut the celeriac into cubes of approx. 1 cm. In a pot over medium heat, let the butter foam up. Immediately add the celeriac cubes, sprinkle with two pinches of salt, and roast until golden brown, stirring constantly.
• 2
  Pour in 150 ml of water, bring to a boil, and reduce the heat to one-third. Simmer for about 15 minutes. Then cover and cook for another 7 minutes until the celeriac is soft. Add the whipping cream, stir well, and finely puree everything. Season with salt to taste.
• 3
  If the puree is too liquid, let it reduce briefly, stirring frequently. The evaporation of water will give the puree the desired creamy consistency.