Ali Bilton • Jan 03, 2020
This is really easy to do, but such a great recipe to level any dish up from 'just mash'.
350g celeriac peeled and cut into a small dice (c)
300ml double cream (d)
salt and black pepper
25g butter (d)
1. Put the celeriac dice. cream salt and pepper into a heavy bottomed saucepan, bring to the boil slowly stirring occasionally to stop the cream from catching on the bottom of the pan.
2. Simmer very slowly for about an hour until the celeriac is very tender.
3. Puree the celeriac and cream adding the butter, taste for seasoning.