Serves: four as an entrée
Cook time: ~45 minutes
Ingredients
- 500g of celeriac flesh
- About 1.2l of chicken or veg stock
- 100g butter (salted or unsalted, doesn’t matter)
- 1 large brown onion
- 1 stick of celery
- 2 cloves fresh, new season garlic
- Salt
Method
- Dice the celeriac flesh into about 2cm cubes, don’t be fussy about it.
- Bring the stock to the boil in a small saucepan.
- Slice the onion, garlic, and celery very finely.
- Sauté the celery and onion in the butter on medium-low heat until very tender, add the garlic about halfway through.
- Add the diced celeriac and cook briefly to get everything up to an even temperature.
- Add enough boiling stock to cover the mix, and put a lid on. Increase the heat and bring the mix to a rapid boil.
- Cook until you can crush a cube with your fingers, but not so much that everything is becoming mushy.
- Carefully transfer the mix to a blender and, pulsing at first, bring the blender up to full speed. DON’T just whack it straight up to high, or the mix will explode.
- It’s quite likely that what you have now is a thickish puree.
- With the blender running, slowly add hot stock until the correct consistency is reached. Your finger should leave a mark when you swipe it across the back of a spoon.
- Continue to blend at high speed for at least another 2 minutes.
- Check the seasoning and serve.
