Submitted by Robert Crowe from Delia’s Vegetarian Collection
Celeriac is also known as celery root.
- 1 pound potatoes
- 2 pounds celeriac
- 2 fat cloves garlic, peeled
- 2 ounces (1/4 c) butter
- 5 fl. ounces double cream or creme fraiche
- salt and freshly milled black pepper
First, you need to tackle the celeriac. You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning. Peel the celeriac thickly with a knife. Then cut into approximately 3/4 inch (2 cm) cubes. Leave these pieces in the water whilst preparing the potatoes. Peel and cut these into 1 inch (2.5 cm) cubes – i.e. slightly larger than the celeriac.
Now place the prepared vegetables in separate saucepans with 1 clove garlic in each saucepan. Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.
Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or creme fraiche and some freshly milled black pepper. Next, using an electric hand whisk, whisk them to a puree using the slow speed to break them up, than the fast one to whisk them till smooth. Now taste and season the puree, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.
Rehfwitz Recipes 