Celeriac and Tarragon Purée is a traditional British recipe for a classic accompaniment of celeriac cooked in stock and lemon juice that's finished by pureeing with butter, cream and tarragon leaves and which makes an excellent side dish for Christmas or Thanksgiving dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Celeriac and Tarragon Purée.
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Ingredients:
500ml vegetable stock
60ml lemon juice
3 celeriac, peeled and chopped
40g butter
1 tbsp double cream
1 tbsp tarragon, finely chopped
salt and freshly-ground black pepper, to taste
Method:
In a pan, combine the vegetable stock, lemon juice and 500ml water. Bring the mixture to a boil then add the celeriac pieces and cook for about 12 minutes, or until tender (add more water, if needed).
Drain the celeriac then transfer to a food processor with the butter and cream. Season to taste with salt and black pepper then process until smooth. Stir in the chopped tarragon then turn into a warmed dish and serve immediately.
