Celeriac Purée

The peeling is worth it!


  • 550g (1lb 4oz) celeriac, peeled and cut into chunks
  • 200ml (7fl oz) cream
  • 200ml (7fl oz) vegetable stock
  • 20g (3/4oz) butter
  • Sea salt and freshly ground black pepper


  1. Place the celeriac in a pan with the cream and stock. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the celeriac is completely soft.
  2. Once the celeriac is cooked, place the mixture into a Thermomix or blender and blitz until smooth. Add the butter and blitz again for 5-7 minutes. Season to taste and use as required.
  3. Variations: Sweet Potato Purée (makes 550g/1lb 4oz) - Replace the celeriac with sweet potatoes.
  4. Carrot Purée (makes 550g 1lb 4oz) - Replace the celeriac with 575g (1lb 5oz) of carrots.


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