DUKAI

Celeriac Purée

Back to the recipe

Cooking

Step 1 of 8

1 of 8

Put the celeriac, milk, cream, water, garlic, thyme and bay into a wide pot. The liquid should just cover the celeriac.

Swipe, or use the arrow keys

What you are cooking with

The base

  • 2.5 kg Celeriac, peeled, diced 2 to 3 cm
  • 1.2 L Full cream milk
  • 500 ml Fresh cream
  • 250 ml Water, or light chicken stock, for more depth

Aromatics

  • 2 each Garlic, cloves, lightly crushed
  • 2 each Thyme, sprigs
  • 1 each Bay leaf

Mounting and finish

  • 180 g Cold unsalted butter, cubed
  • Fine salt
  • very restrained White pepper
  • 10 ml to 15 ml White truffle oil or fresh truffle, optional
The whole method