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PURÉE DE CÉLERI-RAVE (Celeriac)

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Rub
  2. Potatoes
  3. Water
  4. Cut
  5. three oz. of butter per lb
  6. Milk
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel the celeriac;
  2. cut it into sections, and cook it in salted water.
  3. Drain and rub it through tammy, adding plain-boiled, quartered potatoes the while in the proportion of one-third of the weight of the purée of celeriac.
  4. Put the purée in a sautépan;
  5. add to it three oz.
  6. of butter per lb.;
  7. dry it over a fierce fire, and bring it to its normal consistence by means of milk.
  8. When about to serve, add butter, away from the fire, and dish in a timbale.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Blender
  • Chef's knife
  • Vegetable peeler
  • Colander