Celeriac Purée with Cream
Category: Side Dishes
Servings: 4
Celeriac purée with cream is a velvety and flavorful side dish that elevates the humble celeriac (celery root) into a creamy masterpiece. The mild, earthy taste of celeriac combined with fresh cream and a hint of white pepper creates a rich yet subtle flavor profile that pairs beautifully with roasted meats or hearty stews.
Ingredients
| Ingredient | Quantity |
|---|---|
| Celeriac (celery root) | 500g |
| Butter | 20g |
| White pepper | to taste |
| Fresh liquid cream | 250g |
| Fine salt | to taste |
| Grana Padano DOP (cheese) | 40g |
Instructions
-
Prepare the Celeriac
Start by brushing the celeriac with a small brush to remove any dirt or debris from the outer surface. Once cleaned, peel and cut the celeriac into small chunks. -
Blanch the Celeriac
Fill a large pot with plenty of salted water and bring it to a gentle boil. Add the celeriac chunks and let them simmer for about 10 minutes until they become tender. Once done, drain the celeriac thoroughly using a fine-mesh strainer. -
Mash the Celeriac
Transfer the blanched celeriac into a potato ricer or food mill and pass it through into a large mixing bowl. Add the butter and a pinch of white pepper to the mashed celeriac. Mix everything together thoroughly, using a spatula to combine the ingredients until the butter is fully melted and the mixture is smooth. -
Prepare the Cream Sauce
In a small saucepan, pour the fresh cream. Add the salt and additional white pepper to taste. Warm the cream over medium heat, stirring occasionally, until it reaches just under a boil, but without letting it boil completely. -
Combine and Serve
Gradually add the warmed cream to the mashed celeriac while stirring continuously to create a smooth and creamy purée. Once the mixture is well incorporated, transfer the purée to a serving dish. -
Finish with Grana Padano
Grate the Grana Padano cheese and sprinkle it over the top of the celeriac purée for a final touch of richness and flavor.
Tips & Variations
- Texture Variation: For a thicker purée, reduce the amount of cream slightly, or add a bit more butter for a silkier texture.
- Herb Infusion: Add a sprig of thyme or rosemary while heating the cream to infuse a subtle herbal aroma into the dish.
- Serving Suggestion: This celeriac purée makes an excellent side dish for roasted meats, especially lamb or poultry, and complements the rich flavors of braised dishes.
Enjoy this creamy celeriac purée as the perfect accompaniment to your next dinner, bringing a touch of elegance and flavor to any meal. The balance of earthy celeriac and rich cream is a sophisticated side dish that will surely impress your guests!
