Celeriac Purée

For the Celeriac Purée

• trimmings from the salt-baked celeriac
• 200 ml semi-skimmed milk

Blend the trimmings with the milk until a fine purée is achieved. You can add more milk if the mix is too thick. There’s no need for any seasoning because the celeriac has been already salt-baked. Pass through a chinoise and store in the fridge until needed.