Creamed Celeriac from Le Caprice by AA Gill and Mark Hix
Celeriac, like most root vegetables, is very versatile and lends itself to roasting, boiling and puréeing. Creamed celeriac will go with most meats, game and simply grilled fish.
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Ingredients
- salt
- freshly ground black pepper
- 1 1/2 kg celeriac, peeled and cut into even-sized pieces
- 60 ml double cream
- 1 tsp celery salt
- 60 g butter
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