Mary Berry Celeriac Puree
Mary Berry Celeriac Purée is a classic British-style purée made by gently boiling celeriac until tender, then blending it with butter and cream until silky smooth. The goal is balance: rich but not heavy, smooth but not bland. The flavour stays clean and subtle, allowing it to support main dishes rather than compete with them.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- Method: Boiling
- Cuisine: British
Ingredients
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Celeriac – 750 g, peeled and cut into even chunks
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Unsalted butter – 40 g
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Double cream – 100 ml
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Salt – to taste
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White pepper – a small pinch (optional)
Instructions
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Prepare the celeriac – Peel thick skin carefully and cut into evenly sized cubes to ensure even cooking.
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Cook until tender – Boil in lightly salted water for 15–20 minutes until soft when pierced with a knife.
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Drain thoroughly – Let excess water evaporate to avoid a watery purée.
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Blend smoothly – Add butter and cream, then blend until silky and lump-free.
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Season gently – Adjust salt and add white pepper if using.
Find it online: https://maryberrycooks.co.uk/mary-berry-celeriac-puree/