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 purée. Contrary 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 it, cut it into cubes and freeze for later - I promise you will want to make it soon again. The
recipe says to use a mixer for the final stage of the purée,  but I prefer to use an immersion blender, as I find it makes my purées creamy and fluffy and gets rid of any small lumps. You can of course also use a potato masher and first mash your boiled vegetables, and then a wire whisk and some good elbow grease to whisk in the butter and cream and create the fluff. In any case, make sure the potatoes and celeriac are perfectly cooked and soft. The purée can be made in advance and either kept warm (Delia suggests to put the covered bowl half way in a roasting tin filled with hot water) or covered and in the fridge, and can be reheated slowly in the microwave. Delia Smith is never afraid of butter and cream, and for a Sunday lunch or special treat I make the recipe with the full amount of cream as stated. But I have replaced the cream with milk, and it works just as well.  

Recipe based on: Puree of Potato and Celeriac with Garlic, Delia Smith on deliaonline

Serves 6-8:

1 kg (2 lb) celeriac root, cleaned and cut into 2 cm cubes
450 g (1 lb) soft-boiling potatoes, peeled and cut into app. 2.5 cm cubes
1 big or 2 small cloves of garlic, peeled
50 g butter
150 ml cream
salt
freshly milled black pepper

Cut the vegetables: fill a large bowl with cold water. Cut off the tough skin of the celeriac: this is best by done by first cutting off the root bottom to create a straight surface. Stand the celeriac on this surface to rest it safely on the board, then cut alongside the celery from the top downwards, following the natural curve, thereby cutting off a thin layer of skin. Once cleaned, cut the celeriac into app. 2 cm cubes. Work quickly and put the cubes immediately into the bowl with water to prevent browning. Peel the potatoes, then cut them into app. 2.5 cm cubes, slightly larger than the celeriac. Add them to the bowl. Drain the vegetable cubes, then put them into a large saucepan together with the peeled garlic.

Pour enough boiling water over the vegetables to just cover them, add sufficient salt and simmer, uncovered, for about 10-15 minutes, or until the cubes are tender. Drain them into a colander, then put them back into the saucepan. Add the butter and cream and some freshly milled black pepper.

Use a hand-held blender and blend into a purée with a smooth texture, and until no more lumps are visible. Alternatively use a mixer, or a potato masher to mash the vegetable first, and once mashed, whisk with a wire whisk.

Check for seasoning and add more salt or pepper as necessary. Tip: the purée can be made ahead. To keep it warm for a couple of hours, place the bowl in a roasting tin half-filled with barely simmering water. Alternatively cool completely, keep refrigerated and re-heat gently in the microwave before use.

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CELERIAC POTATO PURÉE

Serves 6-8:

1 kg (2 lb) celeriac root, cleaned and cut into 2 cm cubes

450 g (1 lb) soft-boiling potatoes, peeled and cut into app. 2.5 cm cubes

1 big or 2 small cloves of garlic, peeled

50 g butter

150 ml cream

salt

freshly milled black pepper

1) Cut the vegetables: Fill a large bowl with cold water. Cut off the tough skin of the celeriac: this is best by done by first cutting off the root bottom to create a straight surface. Stand the celeriac on this surface to rest it safely on the board, then cut alongside the celery from the top downwards, following the natural curve, thereby cutting off a thin layer of skin. Once cleaned, cut the celeriac into app. 2 cm cubes. Work quickly and put the cubes immediately into the bowl with water to prevent browning. Peel the potatoes, then cut them into app. 2.5 cm cubes, slightly larger than the celeriac. Add them to the bowl. Drain the vegetable cubes, then put them into a large saucepan together with the peeled garlic.

2) Simmer the vegetables: Pour enough boiling water over the vegetables to just cover them, add sufficient salt and simmer, uncovered, for about 10-15 minutes, or until the cubes are tender. Drain them into a colander, then put them back into the saucepan.

3) Add remaining ingredients: Add the butter and cream and some freshly milled black pepper.

4) Make into a purée: Use a hand-held blender and blend into a purée with a smooth texture, and until no more lumps are visible. Alternatively use a mixer, or a potato masher to mash the vegetable first, and once mashed, whisk with a wire whisk. Check for seasoning and add more salt or pepper as necessary.

Tip: the purée can be made ahead. To keep it warm for a couple of hours, place the bowl in a roasting tin half-filled with barely simmering water. Alternatively cool completely, keep refrigerated and re-heat gently in the microwave before use.