Celeriac Puree

Or rather, celeriac puree plus duck. But the duck isn’t in the recipe. (To cook the duck breast simply place skin side down (prick or slash the skin, prior) in a hot pan without oil and cook for 4 minutes, turn over and cook for another 4 on the other side; slightly less or slightly more to cook rarer or more well done.)

Much as I love duck, a plain pan-fried piece of poultry (albeit a  rather delicious one), is not exactly a recipe. No, this recipe adapted from Joel Robuchon is for the equally delish side dish. It may be a bit early in the year for celeriac, but it does make a change from potato and is certainly healthier than the potatoes sauteed in duck fat that might otherwise accompany this dish. Serves 3-4, and would be equally yummy with lamb.

  • 1 small celeriac – 300-400g, peeled and chopped up into 2cm cubes
  • 1 medium potato, prepared similarly
  • half a sprig of rosemary
  • a good pinch of salt
  • 175 milk
  • 2 dessert spoons creme fraiche
  • 10g butter, well chilled
  • 50ml water + extra to cover

Pour the 50ml water into a saucepan, put the vegetables, salt and rosemary in and add the milk. If this does not cover the vegetables, pour in enough water to just cover, place the lid on and bring to the boil. Simmer for 20 minutes and the vegtables also removing any rosemary – there may be some rogue leaves hanging about so try and remove them too.

Put the drained vegetables into a food processor and whizz until smooth, add the creme fraiche and the butter and then whizz again. Serve immediately.