Celeriac purée

I’d had this purée on my mind for ages. It finally made it onto my plate.

In the classic recipe, at least as far as I know, you just boil the vegetables. I cooked mine in broth. I don’t know whether that made the purée any better. It was OK.

I won’t write any more about it because, as you probably know by now, today’s the first time I’ve written up the weekend’s recipes for the blog all in one go. I’ve still got two more interesting ones left, and I’m saving those for dessert.

Hmm, although come to think of it, the dessert, yoghurt with kiwi, was the first one I wrote up.

My only excuse is that here at Prymitywna Kuchnia, it isn’t dessert unless there’s meat.

I’d recommend the purée. It does a fine job standing in for potatoes at dinner.

At a glance: 

Prep time: 5 minutes

Cooking time: at least an hour (I cooked mine in broth, so about 2 hours)

Serves: there’s enough here for 2–3 people

Calories: if it has any, then “Oh dearie me,” sighed the celeriac, “how sad to be me!”

Ingredients for something to have instead of potatoes at dinner (made from celeriac, of all things):

• 1 large celeriac
• 1 large parsley root
• 1.5 tablespoons of olive oil
• ground black pepper
• salt

Method (says the celeriac):

I cooked the celeriac and parsley root in broth until soft. When they were ready, I transferred them to a tall blender beaker. I mashed them with a fork, then added the olive oil and seasoned to taste.

I blended it all until smooth. That’s it. Not bad, eh? Enjoy 🙂