For 1 portion – Preparation time: 10 minutes – Cooking time: 20 minutes
Peel and cut the celery root (celeriac) in quarters and then in small chunks. Steam it for 20 minutes.
After 5 minutes’ cooking time, add the potato for the last 15 minutes.
Cut the meat into small bits and brown these in a pan over medium heat with a knob of butter.
Once cooked, put the celery root (celeriac), potato and bits of meat in the mixing bowl. Add a little cooking juice if necessary. Blend and serve.
You can add a spoonful of single cream to make the purée even creamier.
You could replace the ground meat with calves’ liver which will introduce baby to yet another taste, a slightly bitterer one.