Parsley Root Cream

Name: Parsley Root Cream
Cuisine: Australia
Ingredients: 2 French Shallots, Finely Chopped; 1 White Celery Stalk (Inner Stalk); 100 ml (3½ fl oz) Cream (35% Fat); 500 ml (17 fl oz/2 cups) Chicken Stock; 100 g (3½ oz) Celeriac; 250 g (9 oz) Parsley Root; 100 g (3½ oz) Unsalted Butter; ½ Garlic Clove, Finely Chopped

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Preparation info

Difficulty
Easy

Appears in

Quay

By Peter Gilmore

Published 2010

About

Ingredients

250 g (9 oz) Parsley Root
100 g (3½

Oceania
Australia
Sydney
Sauce
Gluten-free

Method

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