SERVES 4

This is a great way to introduce all ages to celeriac. A familiar well-loved food that is, in our opinion, made extra special here.

Ingredients

500g celeriac peeled and cubed
250g potatoes, peeled and cubed
25g butter
75 ml crème fraiche
Salt and pepper

METHOD

In a large saucepan of salted water add the potato and celeriac and boil until tender. Drain, add the butter, crème fraiche and seasoning. Mash or whisk with a hand-held electric whisk until smooth.

Or for celeriac puree boil the celeriac as above, with a garlic clove if you like and whisk with cream or crème fraiche. 

TOP TIP

Cut the potato cubes bigger than the celeriac as the potato is quicker to cook. You can replace crème fraiche with milk or a dairy-free alternative.