Celeriac and potato puree is a delightful and comforting side dish that combines the earthy flavours of celery root with the creamy richness of potatoes. This dish transforms humble root vegetables into a velvety, luscious puree that complements a wide range of main courses. With its subtly sweet and nutty undertones, celeriac (or celery root) adds a unique depth of flavour to the classic mashed potato, making it a perfect choice for those looking to elevate their traditional mashed potatoes to new heights. Whether served alongside roasted meats, poultry, or fish or enjoyed as a standalone comfort food, this creamy celeriac and potato puree is a delightful addition to any meal, offering a blend of comfort and sophistication that will leave your taste buds pleasantly surprised. In this recipe, we will guide you through the steps to create this creamy and delectable side dish that’s sure to impress family and guests alike.
Basic Ingredients for Celeriac and Potato Puree
Celeriac (Celery Root): This gnarled, brown root vegetable is the star of the dish. Celeriac adds a unique earthy flavour with a hint of celery and a pleasant nuttiness, creating depth and complexity in the puree.
Potatoes: Potatoes, with their high starch content, provide the creaminess and structure that make mashed dishes shine. They balance the distinct taste of celeriac with their neutral flavour and fluffy texture when cooked.
Onion: Coarsely chopped onions contribute a mild, sweet undertone and aromatic depth to the puree. They complement the flavours of both celeriac and potatoes.
Leek: The addition of leek, with its mild onion-like flavour, lends a gentle sweetness and subtle complexity to the dish. The white and green parts of the leek can be used for a well-rounded flavour profile.
Chicken Broth or Stock: This liquid not only helps in cooking the vegetables but also infuses them with a savoury, umami-rich taste. It brings depth and balances the dish’s flavours.
Salt and Pepper: Essential for seasoning, salt enhances the natural flavors of the ingredients, while freshly ground black pepper adds a touch of warmth and complexity.
Butter: Softened butter contributes to the creaminess and richness of the puree. It also adds a hint of sweetness and a luxurious mouthfeel.
Heavy Cream: Heavy cream provides a silky, smooth texture and a touch of decadence to the dish. It binds the ingredients together while adding a luscious, creamy element.
Fresh Chives: Chopped fresh chives serve as a vibrant garnish, providing a burst of colour and a refreshing, herbaceous contrast to the rich puree.
Milk: If you prefer a lighter puree, you can substitute milk for heavy cream. Whole milk or even almond milk (for a dairy-free option) can work well.
Vegetable Broth: To make the dish vegetarian, use vegetable broth or stock instead of chicken broth.
Yukon Gold Potatoes: While Russet potatoes are traditional, Yukon Golds also make excellent mashed potatoes due to their naturally buttery texture and flavor.
Preparation Tips for Celeriac and Potato Puree
- When peeling celeriac, make sure to remove all the tough outer skin to reveal the creamy flesh beneath.
- Cut the vegetables into evenly sized cubes to ensure they cook uniformly.
- Keep an eye on the cooking time to avoid overcooking, which can lead to a watery puree. The vegetables should be fork-tender.
Serving Tips for Celeriac and Potato Puree
- Serve celeriac and potato puree as a side dish for roasted meats, grilled poultry, or pan-seared fish. It’s a versatile accompaniment for a variety of main courses.
- Create an elegant presentation by using a piping bag to swirl the puree onto plates.
- Leftover puree can be refrigerated in an airtight container for up to 3 days. Reheat it on the stove over low heat, adding a splash of cream or broth to maintain its creamy consistency.
- You can also freeze celeriac and potato puree for up to 2-3 months. Thaw and reheat gently, adding a bit of liquid if needed, when ready to enjoy again.
Celeriac and Potato Puree
- 500 g celery root, peeled and cubed
- 1 leek, white and green chopped
- 2 cups chicken broth or water
- 3 cups milk
- 500 g potato, peeled and cubed
- 1 tbsp maldon salt
- 3 tbsp unsalted butter, softened (plus more for the topping, if desired)
- ¼ cup heavy cream
- freshly ground black pepper, to taste
- fresh chives, chopped (for garnish)
- In a large pot, combine the celery root cubes, chopped onion, chopped leek (white and green parts), maldon salt, milk and chicken stock. Place the pot over medium-high heat and bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the celery root and potatoes are tender when pierced with a fork.
- Once the vegetables are cooked, drain them, reserving some of the cooking liquid. You can use this liquid later to adjust the consistency of the puree.
- Transfer the vegetables to food processor and puree them with butter until they have a smooth consistency. Transfer back the pureéd vegetable to the pot. Gradually add the heavy cream to the vegetable mixture while stirring until you achieve the desired consistency. If the puree is too thick, you can thin it out with some of the reserved cooking liquid. Season the puree with salt and freshly ground black pepper to taste.
- Transfer to a serving dish. If desired, top it with a piece of butter and garnish with chopped fresh chives.