Celeriac purée

Celeriac purée

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 lemon, (for acidulating)
350g celeriac
150g floury potatoes
50ml double cream or creme fraiche
25-50ml milk
15g butter
ground white pepper


  1. Juice the lemon. Peel the celeriac and cut it into 5 cm chunks. Submerge the celeriac in cold water acidulated with the lemon juice until you are ready to cook it.
  2. Peel the potatoes, cut into chunks the same size as the celeriac and put them into a small saucepan. Cover the potatoes with salted water, bring to the boil, then lower the heat and simmer for 15 minutes, or until tender.
  3. Put the celeriac chunks in a separate saucepan, cover with salted water, add a little lemon juice and bring to the boil. Reduce the heat and simmer until tender. The celeriac will not cook in the same time as the potato, which is why they are best cooked separately.
  4. When a cutlery knife can easily be pushed through the potato and celeriac chunks, drain well, keeping them separate, and allow to steam-dry in colanders for a minute or so. Mash the potato using a potato ricer or by pushing through a sieve with a non-metal spoon. Mash the celeriac either with a potato ricer or by blending in a food processor. Combine the two vegetables in a clean saucepan.
  5. Over a gentle heat, stir in the cream with enough milk to reach your desired consistency. Stir in the butter and allow to melt. Season well with salt and pepper.


  • You can make purées from many other vegetables in this way, using as much or as little potato to give a smooth texture as you wish. In most cases potato is not even required. Jerusalem artichoke, carrot, parsnip, sweetcorn, cauliflower and asparagus purées all work well and can be puréed in a food processor for speed.

A note on puréeing potato…

  • Potato cannot be mashed or puréed in a food processor as the texture will become gluey owing to the vegetable’s high starch content.
Leiths School of food and wine
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