- By Laurence Guy 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 crÃ¨me fraiche and pulse until smooth.
- Season with a few grates of nutmeg and the white pepper and salt to taste.