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Sweet potato and celeriac purée recipe

Sweet potato and celeriac purée recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato
  • Sweet potato mash

Mashes and purees are an easy way of boosting your daily intake of vegetables. This sweet potato and celeriac puree is deliciously flavoured with apple and spices.

23 people made this

IngredientsServes: 4

  • 500g sweet potatoes
  • 400g celeriac
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon coarsely grated fresh root ginger
  • ½ – 1 teaspoon ground cumin
  • 1 Golden Delicious apple, peeled, cored and finely chopped
  • 1 tablespoon coriander seeds, roughly crushed

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Cut the sweet potato and celeriac into similar-sized chunks and place in a large saucepan. Add half the lemon juice, then pour in boiling water to cover the vegetables and bring back to the boil. Reduce the heat and simmer gently for 15–20 minutes or until the vegetables are tender.
  2. Meanwhile, heat the oil in a small saucepan. Add the garlic, ginger and cumin, and cook for 30 seconds. Stir in the apple and remaining lemon juice and cook for 5 minutes or until the apple begins to soften.
  3. Toast the crushed coriander seeds in a small dry pan, stirring occasionally, until they are fragrant.
  4. Drain the vegetables well, then mash them. Stir in the apple mixture and sprinkle with the toasted coriander seeds. Serve piping hot.

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Potato Celeriac Purée

Fill the saucepan with water, add a healthy pinch of salt and the potatoes, and boil until soft, 10-15 minutes.

Meanwhile, heat 2 T oil in the frying pan, add celeriac and a pinch of salt, cover, and cook over low heat, stirring occasionally, until soft: 12-15 minutes.

Drain the potatoes, then transfer back to pot and mash with remaining 2 T oil.

Transfer the cooked celeriac into the immersion blender container, add milk, and purée.

Stir celeriac purée into the mashed potatoes and serve hot.

Potato celeriac purée is particularly tasty alongside marinated tofu.

Adapted from the recipe for “Celeriac and potato purée” in The Art of Simple Food – read my review.


Duck breast with sweet and sour blackcurrant sauce, celeriac purée and pommes dauphines

Alex Bourdon, from French bistro and wine bar Tastevin in Sydney (now closed), shares this recipe for succulent duck breast served with crispy fried potato dumplings, creamy celeriac mash and a sensational blackcurrant sauce.

Preparation

Cooking

Skill level

Ingredients

Blackcurrant sauce

  • 2 tsp olive oil
  • 1 kg chicken wings
  • 1 large carrot
  • 1 large brown onion
  • 1 stalk celery
  • 500 ml (2 cups) veal stock
  • 1 bouquet garni (2 garlic cloves, 1-2 sprigs thyme and 1 bay leaf)
  • 80 g caster sugar
  • 100 ml raspberry vinegar
  • 100 ml crème de cassis
  • 1 tbsp arrowroot
  • 200 g frozen blackcurrants
  • salt and pepper

Celeriac purée

  • 1 brown onion
  • 50 g butter
  • 1 celeriac
  • salt and pepper
  • 200 ml water
  • 100 ml pouring cream

Pommes dauphine (see Note)

  • 600 g desiree potatoes
  • 125 ml (½ cup) water
  • 125 ml (½ cup) milk
  • 60 g butter
  • salt
  • 125 g plain flour
  • 4 eggs
  • pepper
  • pinch of cayenne pepper
  • pinch of grated nutmeg
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped chives
  • 1 litre (4 cups) vegetable oil, for deep-frying

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 15 minutes

Chilling time 30 minutes

To make the blackcurrant sauce, heat oil in a large saucepan over medium. Add chicken wings and cooking, turning, for 10 minutes or until browned on all sides.

To make the mirepoix, chop carrot, onion and celery into large cubes. Add to pan and cook for 5 minutes. Add the veal stock and bouquet garni. Bring to the boil, then reduce heat and simmer for 45 minutes.

Pass liquid though a fine sieve into a clean saucepan. Return stock to low heat and simmer until reduced to approximately 200 ml.

Place caster sugar and raspberry vinegar in a small saucepan over high heat. Cook for 6 minutes or until a blond-caramel colour. Add stock to sugar mixture and cook for 30 minutes or until reduced by half.

Combine crème de cassis and arrowroot in a small bowl, then add to the stock mixture. Add the blackcurrants and bring to a simmer. Season with salt and pepper. Remove from heat and allow to cool.

To make the celeriac purée, chop onion and place in a large saucepan over medium–low heat. Add 20 g of butter and cook for 12–15 minutes or until softened.

Peel and chop celeriac into medium-size cubes. Add to onion, and season with salt and pepper.

Add the water and cook, uncovered, for 15-20 minutes or until water is almost evaporated. Add the cream and bring to the boil. Remove from heat and allow to cool.

Transfer celeriac mixture to a food processor. Process until smooth. Add remaining butter and season with more salt and pepper.

To make pommes dauphine, wash, peel and chop potatoes into large cubes. Place in a saucepan of salted water. Bring to the boil and cook for 20 minutes or until soft. Drain, then mash. Cover and set aside to cool, then transfer to the refrigerator.

Combine the water, milk, butter and salt in a saucepan. Bring to a simmer, then reduce heat to low. Add sifted flour and stir rapidly, until dough pulls away from the base of the pan. Transfer the dough to a bowl. Add eggs, one at a time, beating well after each addition, until combined. Season with salt, pepper, cayenne pepper and nutmeg.

Combine dough and an equal weight of mashed potato, then add the chopped parsley, chives and more salt and pepper. Cover and rest in the fridge for 30 minutes.

Heat oil in a deep-fryer or large saucepan until 175°C. Carefully cook spoonfuls of potato mixture, in batches, for 5 minutes or until puffed and golden. Transfer to paper towel and dust lightly with salt.

Score the fat on each duck breast fillet, and trim fat off sides. Heat a frying pan on medium heat. Cook duck, fat side first, for 12 minutes or until browned. Turn and cook for another 5 minutes. Remove from pan and rest for 15 minutes. Serve duck with blackcurrant sauce, celeriac puree and pommes dauphine.

Note
• Pommes dauphine are a mix of half choux pastry and half potato pulp. They are deep-fried in a small ball shape to make them look like a potato dumpling.


Special Equipment To Make Silky Smooth Potato Celery Root Purée:

A good trick to make amazing mash potatoes is using a Spätzle | Spaetzle Maker to push the cooked potato | celery root mixture through. The results make equal size strains of vegetable, so thin that they melt in your mouth. Plus, you’ll have a Spätzle | Spaetzle Maker to make these German dumpling like noodles.

Makes: about 4 1/2 pounds of Potato Celery Root Purée, feeding between 8 – 12 guests


Celeriac & potato mash

Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.

While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.

Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.


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Totally decent recipe! I think it needs a bit of fresh herbs, just chive or parsley or both. You can also boil in milk instead of water if you have it on hand, but it's really delicious either way.

Nice alternative to mashed potatoes if you happen to have celery root. Served it with steak au poivre. It was a bit wetter than our regular mashed potatoes and looked a little lumpier (although the texture was fine on the tongue). Next time, I might use less liquid.

This is a great alternative to regular old mashed, especially for a special occasion. I made this as an accompaniment for a baked fish dish and it was lovely. I boiled the potatoes and the celeriac separately because I was worried that they would cook at different rates and one or the other would end up mushy or too firm. Although we thought this was delicious, I did feel that it might be lacking something that might make it even better. I'm thinking of substituting buttermilk for the cream next time and see if that does it for me.

Just made this recipe for the second time, excellent both times, but I liked it better with the modifications I made the second time. Chiefly, I reduced the size of the celery root used to just under 1lb. (pre-shave) and I also added a couple of modestly sized parsnips (trick I got from a friend) to the mix for a little bit more sweetness. Lovely as the aroma and flavor of the celeriac is, it also dominates the dish. I feel that toning it down a bit and adding the parsnips resulted in a purée that was sweeter and more interesting and subtle, allowing the distinct flavor of all of the root veggies to come through. Definitely great as is, just thought I would share the tweaks.

Prepared the celery root in the cuisinart and riced the potatoes. This dish was so much lighter than regular mashed potatoes and is our new family favorite.

This was fabulous and definitely an addition to my mashed potato repertoire. Who would have thought this combination would work so well? Served it with a venison ragout and everyone raved. Only problem: should have doubled the recipe.

This is an excellent alternative to mashed potatoes and very easy to do. We had it with tuna steak marinated in soy, ginger and wasabi powder. We also added wasabi powder to the celeriac to give it a nice kick. We will definitely be making this again.


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Potato and celeriac puffs

To make the potato bases, place the sliced potatoes in a saucepan of cold salted water, bring to the boil, bubble for 1min and drain. Heat half the butter in a non-stick frying pan and cook the potatoes in batches for 2&ndash3min or until golden brown on both sides, adding more butter when necessary. Cool slightly and arrange in layers in the bottom of six 6.5cm (21&frasl2in) metal rings (see Tip), placed on a baking sheet. Season between each layer and set aside.

To make the celeriac topping, place the celeriac chunks in a saucepan, add the stock, cream, garlic, bay leaf, nutmeg and seasoning, bring to the boil and simmer for 15min. Drain and reserve the cooking liquid. Process the celeriac with 30ml (2tbsp) of the cooking liquid until smooth. Place the celeriac purée in a bowl and beat in the egg yolks. Whisk the egg whites until they form soft peaks and fold into the celeriac mixture.

Spoon the mixture on top of the potatoes, filling to the top of the rings. Cook at 200°C (180°C fan) mark 6 for 30min or until puffed and golden.

Remove the rings from the puffs, garnish with chives and serve.

Serve with: Spoonfuls of Tomato & apple chutney, Shallot & mushroom sauce and blanched asparagus tips and yellow courgettes sprinkled with chopped herbs, plus roast potatoes with garlic and thyme.

Prepare ahead: Complete to the end of step 3. Cool, cover and chill for up to 4hr.

To serve: Place the puffs on a baking sheet and reheat in the oven at 180°C (160°C fan) mark 4 for 10&ndash15min.

Try more triple-tested recipes:

Making the puff moulds

To make your own moulds, take six pieces of extra-thick foil, 15x33cm (6x13in), fold each four times to form a long strip, form each strip into a ring 6.5cm (21&frasl2in) in diameter fold over the ends to secure.



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