Celeriac Purée
Ingredients
1 Celariac, peeled and cut into chunks
2 Bay Leaves
1/2 tsp Nutmeg, grated
Milk
Method
Put all of the ingredients in a saucepan and pour over enough milk to just cover. Simmer gently until the celariac is soft.
Strain the celariac but keep the liquid. Remove the Bay Leaves.
Blend in a food processor or using a stick blender until there are no lumps remaining. Add in some of the cooking liquid a spoon at a time to give a nice velvety finish. It wont need much liquid (3 or 4 tablespoons usually) so add a little at a time. Season.
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