Celeriac looks mysterious and somewhat intimidating, but is remarkably simple to prepare and releases the most ambrosial nutty and mineral flavours when cooked. Once you have tried it, it will quickly become one of your favourite ingredients. Choose those that are heavy, look fresh, and are not soft.
Serve this puree with slow-cooked meats, or with a roast. Even served on its own, with some crusty bread, it's pretty good.
- Place the celeriac, bay leaves, garlic and milk into a saucepan, using enough milk to cover the celeriac. Bring to a simmer and cook for 30 minutes, until the celeriac is tender.
- Strain the celeriac, reserving the milk but discarding the bay leaves. Put the celeriac into a food processor and blend until smooth, adding the butter and just enough of the milk to make a velvety purée. Season lightly.