Celeriac purée

Name: Celeriac purée
Total time: 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 g celeriac; 10 g unsalted butter; 100 ml whole milk; 1 pinch sea salt; 1 pinch cayenne pepper; 1 squeeze lemon juice

A smooth, sweet and nutty celeriac purée finished with a touch of lemon and spice.

10 min 55 kcal/serving serves 4

55kcal2gprotein6gcarbs3gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🥣celeriac

🧈unsalted butter

🥛whole milk

🧂sea salt

🌶️cayenne pepper

🍋lemon juice

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.