Name: Celeriac puree
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cup (500ml) chicken stock; 1 kilogram celeriac, trimmed, peeled, chopped coarsely; 1/2 cup (125ml) cream; 1 tablespoon finely chopped fresh chives

Celeriac puree

With its creamy texture and subtle flavour, celeriac puree is a perfect alternative to mashed potato - particularly if you're hunting for a low-carb counterpart.

Ingredients

2 cup (500ml) chicken stock

1 kilogram celeriac, trimmed, peeled, chopped coarsely

1/2 cup (125ml) cream

1 tablespoon finely chopped fresh chives

Method

1.Bring stock to the boil in medium saucepan; add celeriac, return to the boil. Reduce heat; simmer, covered, about 30 minutes or until celeriac is tender. Drain.

2.Blend or process celeriac in batches with cream until smooth.

3.Serve sprinkled with chives.

Make this recipe vegetarian by substituting vegetable stock in place of chicken stock.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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