Celeriac Purée with Caviar and Brown Butter

Blend 800g of celeriac with potato and milk into four purée portions, then divide the brown butter made from 60g plain salted butter between the four bowls and add 5g Oscietra Royal Caviar to each. One complete 20g caviar tin covers the plan.

Ingredients and pack calculation

• Yield: 4 side or starter portions
• Butter input: 60g total; divide the finished browned batch into four
• Caviar: 5g per person

Equipment

• Large saucepan and lid
• Small pale-coloured saucepan for browning butter
• Colander, blender and fine sieve
• Digital scale and four warmed bowls
• Clean caviar spoon

Cook the purée and brown the butter

1. Cut equal pieces. Dice the peeled celeriac and potato into 2cm pieces so both vegetables cook at a similar rate.
2. Simmer until tender. Put the vegetables in the large pan with the milk and enough water to cover. Cook gently until the largest piece crushes without resistance.
3. Drain with a reserve. Keep 150ml cooking liquid, then return the vegetables to the dry warm pan briefly so surface moisture can evaporate.
4. Blend by measurement. Purée the vegetables with lemon juice, pepper and enough reserved liquid to make a smooth, spoonable consistency. Pass through a sieve if you prefer a finer result.
5. Brown 60g butter. Heat it in the pale pan, watching the milk solids. Remove it as they turn evenly golden and before they blacken.
6. Plate away from the heat. Divide the purée into four bowls, spoon one quarter of the brown butter over each and add 5g Oscietra.

Weigh celeriac after peeling

Weigh 800g celeriac after peeling and removing tough root channels. Whole roots differ in trimming loss, so buy enough to obtain that prepared amount rather than assuming one root has the required edible weight.

Purée troubleshooting

• The mixture is watery: return the untopped purée to gentle heat and stir until excess liquid evaporates.
• Fibres remain: check tenderness before blending and pass the finished purée through the fine sieve.
• The butter contains black specks: discard it and restart at lower heat; burnt solids cannot be corrected.
• The caviar sinks: keep the purée spoonable rather than loose and place the 5g portion after plating.

Allergens and service boundary

Fish, milk and celery are present because celeriac is a celery allergen. Check every current product label and cross-contact statement. The named butter is salted, so no extra salt is specified. Keep caviar chilled until the bowls are ready and serve promptly. Add the caviar after the active heat has settled and serve promptly. Keep any unserved components separate and follow suitable chilling and pack instructions.

Portion and cost check

Four bowls × 5g caviar uses 20g. The 60g butter amount is the starting dairy butter, not a promise of 60g finished brown butter: water evaporates during browning. Divide the finished batch into four rather than weighing out four supposedly identical 15g cooked portions.

The linked 20g Oscietra tin was £38 and available at the 12 October 2026 catalogue check. The butter and vegetables are additional purchases. Use 800g celeriac and 200g potato after peeling; the whole-produce shopping weight depends on trimming loss.

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