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Celeriac Puree

Celeriac Puree
Servings: 4


  • Salt and freshly cracked black pepper to taste
  • 3 tbsp truffle oil
  • 3 tbsp unsalted butter
  • 1 qt milk
  • 3 celeriac large, peeled and diced


  • Boil celery roots in milk until soft. Drain.

    Place in a blender, blend with the butter and truffle oil.

    Season with salt and pepper to taste.