Celeriac Cream

• 375 g (13 oz) peeled celeriac, finely sliced
• 125 g (4½

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