Puree of Celeriac

Celeriac is the swollen rootstock of a kind of celery. It is incomparable as a winter vegetable served with a roast chicken. When the first edition of this book was published it was difficult to find, but now it is displayed in every supermarket. This puree of celeriac has always been a great favorite in my restaurants and we had to prepare tons of it, for we always had requests for seconds. Preferably use dense celeriacs, which do not sound hollow when knocked on with a finger. Put gloves