CELERIAC PUREE

Vegetarian side dish

Celeriac puree must surely be one of the greatest treats of autumn and winter, its texture is exquisite and its favour sublime! This is party food at its best.

Celeriac contains good amounts of slow release carbohydrates; vitamins B, C, calcium, magnesium, potassium and a high iron content.

Celeriac is a diuretic and is good for arthritis and kidney stones. It aids detoxification and also benefits the lymphatic and nervous systems.

Serves 4

1 celeriac root, peeled and chopped into large cubes
2 slices soft goat’s cheese, broken into small pieces


For the garnish

1 tbsp freshly chopped coriander

1. Place celeriac cubes in a steamer and steam gently until tender, 20 -30 minutes.
2. When cool, place cooked celeriac in blender, with a little of the water from steaming, and process to form a completely smooth puree, adding more of the reserved water if necessary. This puree may be frozen for use at a later date if desired, but be sure to freeze the flavoursome reserved water also, as it may be useful during final preparation.
3. Heat puree very gently, adding more of the reserved water if required.
4. Place in a greased, warm fireproof serving dish and scatter with cheese, then place in hot oven for 10 minutes or until cheese is beginning to tinge golden.
5. Serve piping hot garnished with finely chopped coriander.