Celeriac Cream

• 4 French Shallots, Finely Chopped
• 2 White Celery Stalks (Inner Stalks), Finely Chopped
• 1 Garlic Clove, Finely Chopped

Sweat the shallots, celery and garlic in a frying pan with 100 g (3½ oz) of butter and sauté, being careful not to add any colour. Peel and dice the celeriac into 2<