Mary Berry Celeriac Puree Recipe

Mary Berry Celeriac Puree is made with earthy, knobbly celeriac root, a hint of floury potato for stability, and a luxurious swirl of crème fraîche or double cream. The result is a velvety, pale white mash with a subtle, nutty celery flavor that offers a sophisticated, lighter alternative to traditional mashed potatoes. It is the ultimate elegant side dish for game, roast beef, or rich winter stews.

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Mary Berry Celeriac Puree Ingredients

• 900g (2 lb) Celeriac: Peeled and cut into 2cm (¾ inch) cubes. Weigh after peeling, as celeriac has thick skin.
• 225g (8 oz) Potatoes: Floury variety (like Maris Piper). Peeled and cubed. Mary adds potato to give the puree a smoother, less watery body.
• Juice of 1/2 Lemon: Essential to prevent the celeriac from discoloring.
• 50g (2 oz) Butter: Salted or unsalted.
• 4 tablespoons Crème Fraîche: Or double cream. Crème fraîche adds a lovely slight tang that cuts through the earthiness.
• Salt and Freshly Ground Black Pepper: To taste.
• Freshly Grated Nutmeg: A pinch, to enhance the nutty flavor.

How To Make Mary Berry Celeriac Puree

1. Prepare the celeriac: Fill a large bowl with cold water and add the lemon juice. Using a sharp knife, slice the thick, knobbly skin off the celeriac until you reach the clean white flesh. Cut into cubes and immediately drop them into the lemon water to prevent them from turning brown.
2. Boil the vegetables: Place the cubed potatoes in a large saucepan. Drain the celeriac cubes and add them to the pan. Cover with cold salted water. Bring to the boil, put a lid on the pan, and simmer for 15 to 20 minutes until both the celeriac and potatoes are completely tender.
3. Dry the vegetables: Drain the vegetables thoroughly in a colander. Return them to the hot empty saucepan and place over very low heat for 1–2 minutes, shaking the pan, to steam off any excess moisture. This step ensures a thick, not sloppy, puree.
4. Mash the mixture: Add the butter and crème fraîche (or cream) to the pan. Using a potato masher or a ricer, mash the vegetables until smooth. For an ultra-silky finish, you can use a stick blender, but be careful not to overwork the potatoes or they can become gluey.
5. Season the dish: Season generously with salt, black pepper, and a grating of fresh nutmeg. Stir well over low heat to ensure the puree is piping hot.
6. Serve the puree: Transfer to a warmed serving bowl and top with an extra knob of butter or a sprinkling of chives if desired.

Recipe Tips

• Peeling Technique: Celeriac can be intimidating. Do not use a vegetable peeler; it isn’t strong enough. Use a large chef’s knife to slice the top and bottom off so it sits flat, then slice down the sides to remove the skin and roots.
• The Lemon Bath: Celeriac oxidizes (turns brown) very quickly once cut, similar to apples. The lemon water bath is non-negotiable if you want a beautiful snowy-white puree.
• Texture Balance: Mary Berry suggests the addition of potato because celeriac on its own can result in a fibrous or watery puree. The starch from the potato binds it together into a smooth, scoopable mash.
• Make Ahead: This is a fantastic make-ahead dish. You can make it a day in advance, store it in the fridge, and reheat it in the microwave or on the stove with a splash of milk.

What To Serve With Celeriac Puree?

The nutty, slightly aniseed flavor of celeriac makes it the perfect partner for rich, dark meats. It pairs exceptionally well with venison steaks or slow-roasted pheasant. It is also delightful alongside a classic roast beef or a rich beef bourguignon, where the smooth puree can soak up the heavy red wine gravy better than plain potatoes.

How To Store Leftovers Celeriac Puree?

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a saucepan, stirring constantly to prevent it sticking. You may need to whisk in a little extra butter to bring back the shine.
• Freeze: Celeriac puree freezes very well (better than plain mashed potato). Freeze in portions for up to 1 month. Defrost overnight in the fridge.

Celeriac Puree Nutrition Facts

• Calories: ~180 kcal
• Fat: 12g
• Carbohydrates: 15g
• Protein: 3g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

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