Ingredients:

  • 2 medium Celery Root (Celeriac) bulbs (approx. 900 g), peeled and cut into 1-inch cubes
  • 1 cup (240 ml) Whole Milk
  • 1 cup (240 ml) Water or low-sodium Vegetable Stock
  • 4 Tbsp (55 g) Unsalted Butter, cold and cut into pieces
  • 1/4 cup (60 ml) Heavy Cream (Double Cream), warmed
  • Fine Sea Salt, to taste (start with 1 tsp)
  • Freshly Ground Black Pepper, to taste
  • 1/4 tsp Freshly Grated Nutmeg

Instructions:

  1. Prep the Celeriac: Using a sharp knife or sturdy peeler, carefully remove the rough, knobbly outer skin of the celeriac. Trim away any dark or woody spots. Cut the clean celeriac flesh into uniform 1-inch (2.5 cm) cubes. Uniform size ensures even cooking.
  2. Start the Cook: Place the celeriac cubes into a heavy-bottomed saucepan. Pour in the whole milk and water/stock. The liquid should just cover the celeriac; if it doesn't, add equal parts milk and water until covered.
  3. Simmer: Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the pan loosely and simmer for 25–30 minutes, or until the celeriac is absolutely fork-tender and breaks apart easily.
  4. Drain (Reserve Liquid): Carefully drain the celeriac using a colander set over a large bowl. Crucially, reserve the cooking liquid—this liquid is full of flavour and milk solids and will be used to adjust the mash consistency later.
  5. Achieve Silkiness: Transfer the hot celeriac to your chosen equipment (food mill, ricer, or pot for immersion blending). If using a Ricer/Mill: Pass the celeriac through the apparatus directly back into the clean saucepan. If using a Stick Blender: Blend in the saucepan until completely smooth and velvety. Avoid using a standard electric mixer, which causes a gluey texture.
  6. Enrich the Mash: Return the saucepan (with the puréed celeriac) to very low heat. Add the cold, unsalted butter one piece at a time, stirring vigorously until fully melted and emulsified.
  7. Add Cream and Season: Stir in the warm heavy cream, salt, pepper, and the freshly grated nutmeg.
  8. Adjust Consistency: If the mash is too stiff, add the reserved cooking liquid, 1 tablespoon (15 ml) at a time, stirring until the desired creamy consistency is achieved. Taste and adjust the seasoning one last time. Serve immediately.