Sedani Crogiolati

Celeriac stewed in a deliciously smooth sauce, with generous amounts of butter, is served on slices of toasted country bread in this splendid dish from Piedmont. Turnip also works very well in this recipe, but celeriac has such a lovely flavour and texture, it’s best to use it provided everybody likes it. Try replacing a quarter of the stock with white wine and adding a couple of teaspoons of tomato paste. It's a dish worth repeating and would make a good opening course, or a vegetarian sup