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Creamed Celeriac

By: Laurence Guy

  • Place the cubed celeriac and milk in a pan ensuring there is enough milk to cover the celeriac.
  • Put a lid on the pan and put on a medium heat for thirty to forty minutes until buttery and tender.
  • Drain the celeriac retaining the milk for use making a béchamel sauce at a later date.
  • Place the celeriac in a blender with the butter and crème fraiche and pulse until smooth.
  • Season with a few grates of nutmeg and the white pepper and salt to taste.

Ingredients

  • 600g celeriac peeled and cubed.
  • 100g crème fraiche
  • 300ml milk
  • 100g butter
  • nutmeg
  • white pepper and salt

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