Riverford Wicked Leeks
Potato and celeriac purée recipe image

Print Potato and celeriac purée

This dish is delicious served with our caramelised shallots, some good quality sausages and a dollop of mustard.


  • 2 garlic cloves
  • 250ml cream
  • 4 potatoes, peeled & cubed
  • 1 celeriac, peeled & cubed
  • Little hot milk
  • Salt & pepper


  1. Put garlic cloves in cream and simmer gently until quite soft, then purée with the cream.
  2. Cook potatoes until tender, then drain. Cook celeriac in boiling water and also drain.
  3. Pass celeriac and other ingredients through a food mill. Beat in a little boiling milk with a wooden spoon if purée is too stiff. Adjust seasoning.
  4. Reheat purée in a covered bowl in a microwave or in a steamer and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes