How to make Celeriac Purée

Veal sirloin steak with onion marmalade, celeriac puree, julienned carrots in a white sauce and boiled potatoes, garnished with parsley.
Copyright: paulcowan

Celeriac puree is often made as a side sauce for roast meats where it provides that slight celery note that so many people enjoy. This creamy purée makes the perfect accompaniment to a charred or grilled steak.

Any of the left-over purée can be thinned out to a cream and used as a base with some vegetable or chicken stock to make a wonderful soup. Try the soup with butter beans and blue cheese because this works a treat.

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  • 50g butter
  • ½ tbsp vegetable oil 
  • 1 celeriac of about 750g , peeled and cut into 2cm dice
  • 150ml double cream or heavy cream 


  1. Heat a large saucepan. Melt the butter  with the vegetable oil, then add the celeriac and a large pinch of salt.
  2. Cut a round piece of baking paper the same size as the pan and use to cover the celeriac. Cook gently for 20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If it starts to stick, add a splash of water to the pan.
  3. Meanwhile, bring the double cream to the boil in a small saucepan.
  4. Tip the celeriac and butter into a food processor and blitz to a smooth paste.
  5. Add the double cream in small portions between blending, until it is a light puréed consistency. Season and push through a fine sieve.
  6. Reheat to serve.
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