Creamed Celeriac

11:30 am on 18 March 2013


  • roughly 250g celeriac – cut into 2cm wedges
  • 1/3 cup Greek yoghurt or cream
  • salt and pepper
  • half a lemon


Cut top off celeriac, peel, cut into 2 cm wedges.

Steam the celeriac until tender – can boil but better steamed as retain the flavor.

Put into a food processor and blend with 1/3 cup Greek yoghurt  or cream if you prefer.

Season with salt and pepper and squeeze of half a lemon.

Makes a lovely white puree which goes really well with panfried fish and brown butter.

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