8 March 2015

CELERIAC POTATO PUREE

CELERIAC POTATO PUREE

Fluffy clouds of rich and creamy goodness: celeriac potato purée. Since making this for the first time last year as a side for venison, it's become my favourite puréeContrary to potato purée that is more neutral in flavour and relies on the dish or sauce it is served with, the combination of celeriac with potatoes is so much more flavoursome, thereby complementing a dish, rather than relying on it. The celeriac root adds a bright, nutty, slightly sweet flavour, with a delicate celeriac note. Even with plenty of cream and butter the purée still tastes fresh and light. Like any purée, it goes well with meat dishes, braised or other, but especially with game, such as venison. Although not very pretty in appearance with its knobbly rooty looks, once cut, the celeriac root reveals a soft, tender white flesh with a distinct but subtle taste. But it's not just tasty, it's also antioxidant, anti-inflammatory, and has plenty of vitamins and minerals, which makes it a great winter vegetable. In case you cannot find a small root, buy a larger one, clean, cut into cubes and freeze for later - I promise you will want to make it soon again. The recipe says to use