Celeriac Purée

With hints of nuttiness, mixed with the floral freshness and earthiness that’s typical of celery, celeriac is probably the unsung hero of the vegetable world.

It’s quite mild in taste, so definitely needs some other ingredients to enhance the flavour. A pinch of salt and black pepper, as well as a knob of butter are a must.

Other ingredients such as herbs (think rosemary and thyme), spices (a pinch of nutmeg or cumin) and garlic are optional.

Roasting it really gets the best out of this humble vegetable. Like any roasted vegetable, this will serve to intensify the flavour.

In terms of texture, celeriac has a natural starchiness that makes it smooth when mashed. Again, butter and cream will not only add to the delicious creamy flavour, but add a smooth consistency.

First of all, ditch the vegetable peeler for this bad boy. Celeriac is like a big gnarly creature from another planet – albeit one that tastes fantastic.

That’s why a vegetable peeler is no good. You’ll need something with a bit more stability to whip your celeriac into shape.

Use a paring knife to peel thin vertical strips from the celeriac. Once you’ve taken off the outer part of the celeriac, you’ll be left with a far more appetising cream coloured vegetable, ready for roasting.

Cut your new and improved celeriac into 3cm cubes, brush with oil, scatter evenly across a baking sheet lined baking tray and you’re good to go!

If you make a big batch of dish you can easily store it away for another day. Keep it in an airtight container in the fridge for about 3 days.

You can easily reheat this recipe. Reheat it on the hob in a saucepan on a low to medium heat until properly heated through.

Celeriac is a very healthy vegetable that is full of antioxidants, vitamins and minerals. Also, when compared to potatoes, it’s relatively low in carbs.

As well as being packed full of vitamin K – which helps promote a healthy heart and healthy bones – celeriac is high in fibre, which is good for digestive health.

It’s also high in vitamin C, as well as minerals including potassium, phosphorus and manganese.

The real appeal of this dish is as an accompaniment to a rich and hearty main. It works just like mashed potato, albeit a bit lighter. The light, creamy, slightly nutty taste is tailor made to side beside dishes that are packed with big flavours.

Try out the following:

BBQ pulled lamb – tender, tasty and enough to make your mouth water at just the prospect, this dish is pure heaven. Each mouthful is a taste sensation. Serve a little mash or puree on the side to seal the deal

Rabo de toro – a Spanish classic, this oxtail dish is so rich and full of flavour. This puree would make the perfect foil

Pan fried duck breast – another incredibly tasty dish, this one is very quick to make but tricky to master. The richness of the duck and the nutty creaminess of celeriac mash would make a wonderful duo

Grilled lamb loin chops – lamb and celeriac really are great together. Pair your celeriac puree with these quick and delicious lamb chops for a fuss-free Sunday lunch that delivers plenty of flavour

Parmigiano reggiano baked cod – healthy, hearty food just doesn’t get any better. The star ingredient is the parmesan, which elevates this dish to an entirely new level of flavour and complexity

Roast Indian leg of lamb – there’s roast lamb dishes and then there’s this. Complex spices intermingle to dance on your tastebuds, while the crispy/tender texture is a winning combo. Pair it with this dish and call the rest of the day off 

Beef ossobuco – an intense Italian stew that’s got that classic rustic elegance, this recipe would pair perfectly with the mild creaminess of roasted celeriac puree