Who'd believe it could turn into a silky, creamy white puree that is delicious and nutritious?
Celeriac or celery root is actually from the carrot family. It looks ugly on the outside but has a tasty white flesh that is a great substitute for potatoes. It is also good mixed and mashed with potatoes.
Peel the tough, knobby skin from the celeriac and chop it into cubes.
Cover with cold water and toss in a peeled garlic clove and plenty of kosher salt.
Simmer for about 25 minutes until the celeriac is tender. Drain and remove the garlic clove, then add butter, salt, pepper and milk to the pot.
Then puree the celeriac with a hand blender. You could also use a food processor or a potato masher.
This creamy, delicious puree is great served with hoisin glazed short ribs or as a replacement for mashed potatoes.
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