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Celeriac Purée
- Difficulty
Easy
By Sat Bains
Published 2012
Ingredients
For the Celeriac Purée
- trimmings from the salt-baked celeriac
200 ml
Method
Blend the trimmings with a little 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.
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Components
- Celeriac Purée
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