Celeriac Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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


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