Silky smooth, luscious celeriac puree. is made with lots of butter and the perfect amount of fresh garlic. An elegant upgrade from mashed potatoes. Easy to prepare, this recipe makes a great side dish for any main course.
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.
Notes
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.