Parsley Root Cream

• 250 g (9 oz) Parsley Root
• 100 g (3½

Peel and chop the parsley root, celeriac and celery. Sweat the shallots and garlic in a saucepan with 50 g (1¾ oz) of the butter, being careful not to add colour. Add the parsley root, celeriac, cele