Return to Content

Puree of Celeriac

Yankee Plus Dec 2015


Puree of Celeriac
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Smooth, rich celeriac purée makes a sophisticated partner for roast game hens or quail.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 medium celeriacs
  • 3 tablespoons butter, cut into pieces
  • 2 tablespoons dark rum
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • Salt and freshly ground white pepper
  • 1/3 cup heavy cream (approximately)


1. Preheat the oven to 350°. Generously butter an ovenproof serving dish. Peel and quarter the celeriacs and drop them into a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 20 minutes or until tender. Force through a food mill, allowing the puree to fall into a large bowl.
2. Add the butter and stir until melted. Blend in the rum, nutmeg, cloves, salt, and pepper. Gradually stir in as much of the cream as necessary to form a smooth, thick puree. Pour into the prepared dish and bake for 10 to 15 minutes to warm through.
Updated Friday, October 29th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111