Celeriac Cream

Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About

Ingredients

  • 375 g (13 oz) peeled celeriac, finely sliced
  • 125 g (

Method

Preheat a combi oven on steam to 95°C (200°F).

Place the celeriac, butter, chicken stock and salt in a medium vacuum bag and seal in a chamber vacuum sealer on full to remove any air. Place the bag in the oven and