Celeriac purée
We’re still waiting on spring veg to arrive in Ireland but we’re comforting ourselves with the old root veggies. We love the earthiness that celeriac brings to lamb cutlets and kale or lighter dishes like seared scallops.
Wine Suggestion: You could try a New World Pinot from a cooler climate, like New Zealand, balancing not too much weight with a joyful fruit and freshness that works with the lamb and creamy celeriac.
Celeriac purée – to serve 4
- 1 lemon
- 350g celeriac
- 150g floury potatoes
- 50ml double cream or crème fraîche
- 25-50ml milk
- 15g butter
- salt and freshly ground white pepper
Peel and cut the celeriac into 5 cm chunks. Submerge in cold water acidulated with some juice from the lemon.
Peel and cut the potatoes into chunks the same size as the celeriac and put into a small saucepan. Cover with salted water, bring to the boil, then simmer for about 15 minutes, or until tender.
Drain the celeriac chunks and put 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 – it will take longer than the potato.
When the vegetables are soft, drain them well and allow to steam-dry in colanders for a few minutes. Mash the potato using a potato ricer or push it through a sieve. Mash the celeriac either with a potato ricer or by blending in a food processor. Combine both vegetables in a clean saucepan.
Put the pan over a gentle heat and stir in the cream and milk. Stir in the butter, season well with salt and pepper and serve.
(Original recipe from Leith’s How To Cook by Claire McDonald and Jenny Stringer, Quadrille, 2013.)
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