Simmer peeled and chopped celeriac in milk gently so it doesn’t burn, with a bay leaf, until tender. Remove the bay leaf, drain, reserving the milk, let dry for a bit and then blend with a hand blender, adding a large knob of butter, some salt and a pinch of garam masala. Add enough of the warm milk to make a puree and serve with pork chops or sausages (or whatever you like).
Cream of celeriac soup – from my v ancient Good Housekeeping Step by Step Cook Book (30 years old)
500-750 ml veg stock, depending on size of vegetables – enough to cover and a bit more
salt and pepper
3 tbsp milk or cream
splash of lemon juice if you like
1 Peel and slice the celeriac and onion. Melt the butter in a saucepan or cast iron casserole, add the celeriac and onion, cook gently for a couple of minutes, stirring all the time.
2. Cover the vegetables with some baking parchment pressed down to cover them completely, and then put a tight fitting lid on top. Cook the vegetables for about 10 minutes this way.
2. Remove the paper and pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes or until tender. Allow to cool slightly, then puree with a hand blender or in a food processor until very smooth. Reheat, adding the cream or milk, taste and adjust seasoning if you need. Serve with lots of sourdough bread,
Hope they help bump up the celeriac recipe section!