Potato and Celeriac Puffs

Potato and Celeriac Puffs

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Servings: 6
Calories: 508
Prep Time 45 minutes
Cook Time 55 minutes


  • 12 oz waxy potatoes peeled and sliced
  • 2 oz butter

for the celeriac topping

  • 1 1/2 lb celeriac peeled and cut into 2.5 cm (1 in) chunks
  • 1 pt vegetable stock
  • 8 1/2 floz carton double cream
  • 2 garlic cloves crushed
  • bay leaf
  • pinch of grated nutmeg
  • 3 medium eggs separated
  • Tomato and Apple Chutney to serve
  • Shallot to serve / Mushroom Sauce to serve (see below)
  • fresh chives to garnish

Shallot and Mushroom Sauce

  • 1 tbsp olive oil
  • 2 shallots finely chopped
  • 10 floz red wine
  • 8 oz button mushrooms quartered
  • 1 celery stick cut in half
  • 4 fresh thyme sprigs
  • 1 oz butter
  • 12 oz whole peeled shallots
  • 1 tsp caster sugar
  • 1/2 oz butter softened plain flour


  • To make the potato bases, place the potatoes in a pan of cold salted water; bring to the boil, boil for 1 minute, then drain. Heat half the butter in a non-stick frying pan and cook the potatoes in batches for 2 to 3 minutes or until golden brown on both sides, adding more butter when necessary. Cool slightly and arrange in layers in the bottom of six 6cm (2 1/2 in) metal rings placed on a baking sheet. Season between each layer and set aside. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6.
  • For the celeriac topping, place the celeriac in a pan, add the stock, cream, garlic, bay leaf, nutmeg and season, bring to the boil and simmer for 15 minutes. Drain and reserve the cooking liquid. In a food processor or blender, whizz the celeriac with 2 tablespoons of the cooking liquid until smooth. Place the celeriac puree in a bowl and beat in the egg yolks. Whisk the egg whites to form soft peaks and fold into the celeriac.
  • Spoon the mixture on top of the potatoes, filling to the top of the rings. Bake for 30 minutes or until puffed and golden.
  • Remove the rings from the puffs, place a spoonful of the Tomato and Apple Chutney on top, then garnish with chives and serve with the Shallot and Mushroom Sauce.

Shallot and Mushroom Sauce

  • Heat the olive oil in a large pan and fry the chopped shallots until golden brown. Add the wine, bring to the boil and boil until reduced to about 2 tablespoons. Add the mushrooms and cook for 3 to 4 minutes. Add 600 ml (1 pint) of water, the celery and thyme sprigs. Bring to the boil and simmer for 20 minutes.
  • Meanwhile, heat the butter in a frying pan, add the whole shallots and sprinkle over the caster sugar. Cover and cook gently for 20 to 25 minutes until caramelised.
  • Remove the thyme and celery from the sauce and pour over the shallots. Bring to the boil and boil, uncovered, until reduced by half.
  • To thicken the sauce, combine the softened butter and flour and whisk into the sauce. Simmer for 1 to 2 minutes. Season and serve
Calories: 508 kcal
Carbohydrates: 36 g
Protein: 9 g
Fat: 34g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 175 mg
Sodium: 617 mg
Potassium: 1074 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 1358 IU
Vitamin C: 22 mg
Calcium: 132 mg
Iron: 3 mg
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