Celeriac purée
Prep time: 25 minsTotal time: 
Celeriac purée
‘Celeriac for me is like a more interesting potato. I absolutely love it and use it all the time.’
Prep time: 25 minsTotal time: 
Luke French
Chef Luke French opened Jöro in Sheffield in 2016, combining British ingredients with Nordic and Asian flavours and techniques. The restaurant moved to a new home at Oughtibridge Mill, in the north of the city, and was awarded a Michelin star in 2026. Today, Jöro’s tasting menus showcase Luke’s inventive approach to seasonal cooking.
Luke French
Chef Luke French opened Jöro in Sheffield in 2016, combining British ingredients with Nordic and Asian flavours and techniques. The restaurant moved to a new home at Oughtibridge Mill, in the north of the city, and was awarded a Michelin star in 2026. Today, Jöro’s tasting menus showcase Luke’s inventive approach to seasonal cooking.
Ingredients
- 1 large or 2 small celeriac (about 1.2kg), cut into 2cm chunks
- 100g unsalted butter
- 400ml whole milk (plus extra if required)
- 400ml double cream
- sea salt flakes
Step by step
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Put the celeriac in a saucepan and add the butter, milk and cream (the celeriac should be covered – add extra milk if required). Bring to a simmer, then cook for 18-22 minutes, stirring occasionally, or until very soft.
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Set a colander over a bowl, then strain the celeriac to catch the cooking liquid. Put the celeriac in a food processor and blend until smooth, adding 3-5 tablespoons of the liquid to help it blend (don’t let it become too wet). Press through a sieve to remove any lumps. Season with sea salt to taste. Cover, set aside and reheat to serve.
