puree of celeriac and potato with garlicrating:
1 lb (450 g) potatoes
2 lb (1 kg) celeriac
2 fat cloves garlic, peeled
2 oz (50 g) butter
5 fl oz (150 ml) double cream or crème fraîche
salt and freshly milled black pepper
peel the celeriac thickly with a knife. Then cut into approximately ¾ inch (2 cm) cubes. Leave these pieces in cold water whilst preparing the potatoes. Peel and cut these into 1 inch (2.5 cm) cubes – ie slightly larger than the celeriac.
place the prepared vegetables in separate saucepans with 1 clove garlic to each saucepan. Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.
drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or crème fraîche and some freshly milled black pepper. Next, using an electric hand whisk, whisk them to a purée using the slow speed to break them up, then the fast one to whisk them till smooth. Now taste and season the purée, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily.