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103 Celeriac Purée
Preparation info
- For
four
people - Difficulty
Easy
Appears in
Published 1978
Purée mousse de céleri-rave ‘A striking and slightly exotic flavour’
Ingredients
Main ingredients
350 g 12¼ oz 1 litre 1¾
Method
- 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.
- 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
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