Creamy Celeriac Puree | Tender & Noble

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 sauté until golden brown, stirring constantly.

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.

If the puree is too liquid, let it reduce briefly, stirring frequently. The evaporation of the water will give the puree the desired creamy consistency.