Puree of Celeriac

Ingredients

• a root of fresh young Celeriac
• 4oz. of butter
• 1 teaspoonful of moist sugar
• a small bunch of thyme and parsley
• a small onion
• two cloves stuck in it
• sufficient clear broth or water

Method

1. 1

   Wash and cut Celeriac into small pieces.

2. 2

   Toss in butter until beginning to brown.

3. 3

   Add herbs and onion, cover with broth or water, and boil until tender.

4. 4

   Rub through a sieve, melt more butter, mix in mashed Celeriac, add sugar, and stew gently.

5. 5

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 205. The excerpt below is the record exactly as published.

Puree of Celeriac. — Procure a root of fresh young Celeriac; remove the discoloured outside peel, wash it in plenty of water, and cut into small pieces. Put it into a stew- pan with 4oz. of butter, more or less, according to the quantity, and toss it about over a brisk fire until beginning to brown. Then put in with the Celeriac a small bunch of thyme and parsley, and half a bay-leaf, tied together, and a small onion with two cloves stuck in it. Pour in sufficient clear broth or water to cover the Celeriac, and boil until tender. When cooked, turn the Celeriac on to a fine wire sieve, throw away the bunch of herbs and onion, and rub it through the sieve with a wooden spoon. Put about 2oz. of butter into the stewrpan, melt it, then put in the mashed Celeriac, add 1 teaspoonful of moist sugar

Cook this with the app: pantry check, scaling, and the assistant.