Creamy Celeriac Purée

Peel and wash the celeriac and cut it into small cubes. If it’s large, you only need about half of it. If it’s a small one, use the whole celeriac.Peel the onion and garlic and cut into coarse pieces.Add everything to a saucepan, then add water, cream and whole milk until the vegetables are covered. The actual amount is not that important, just add 1/3 of the water, cream and milk and make sure it is enough to cover the vegetables.Set the temperature to 105 ºC.Cook for about 15 minutes until the vegetables are completely tender. You should be able to easily mash a piece of celeriac with a fork.It is important that the vegetables are cooked until very tender so they can be completely mashed. If they are too hard, the purée will not get its delicious and fluffy texture.

Remove the vegetables from the cooking liquid with a slotted spoon or similar and transfer them to a blender. Blend the vegetables until completely smooth before you start adding some of the liquid. When the vegetables are blended smooth, add some of the hot cooking liquid. Add a little at a time until you get the desired consistency. It should be fairly thick and smooth.Season to taste with salt and pepper.If you’re not going to serve the purée straight away, then return it to the pot and keep it warm at 65ºC.