Silky smooth, luscious celeriac puree. is made with lots of butter and the perfect amount of fresh garlic. An elegant upgrade from mashed potatoes.
optional (for garnish)
Peel the celeriac and cut into 1-inch cubes. Put the chunks into a large saucepan. Add the garlic, salt and pepper.
Cover with the milk and bring the milk to a simmer (not a boil) over a medium heat and cook the celeriac for 20 to 25 minutes until it's tender.
Remove from the heat, and with a slotted spoon, place all the celeriac and garlic in a blender. Reserve the cooking liquid.
Add the butter, nutmeg, and ¼ cup of the reserved liquid. Gradually increase the speed of the blender. Puree until smooth. Add more of the cooking liquid as needed.
Pour into a serving bowl and garnish with an extra swirl of melted butter and fresh chives.
2 pounds of celery root is approximately 2 to 3 bulbs, 5 inches in diameter.
You can substitute one large russet potato for one bulb of celeriac.
The amount of milk is approximate, use enough to just cover the celeriac cubes.
Celeriac Puree https://www.peelwithzeal.com/celeriac-puree/