103 Celeriac Purée

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in

By Michel Guérard

Published 1978

  • About

Purée mousse de céleri-rave ‘A striking and slightly exotic flavour’

Ingredients

Main ingredients

  • 350 g (12¼ oz) celeriac
  • 1 litre (

Method

  1. Peel the celeriac with a small knife, and cut it into eight pieces. Put them in a saucepan and pour in the cold milk. Season with salt and pepper.
  2. Place the pan on the heat and as soon as the liquid comes to the boil drop in the rice. Stir for 1 minute with a wooden spatula to ensure that the rice does not stick to the bottom of the pan, then half-cover and sim