Celery Root Puree

Ingredients

• 1 Celery Root, medium
• 2% Milk (500 millilitres)
• Salt (6 grams)
• Pepper, pinch
• 1 Sprig, Thyme
• Lemon juice

To Finish:

• 35% Cream (50 millilitres)
• Butter (25 grams)

Directions

1. Wash celery root and remove outer skin.
2. Wash again and dice into ½ inch cubes.
3. Add lemon juice.
4. Cook celery root in lightly seasoned milk and bring to the boil.
5. Simmer for 15-20 minutes until tender.
6. Drain well of excess moisture.
7. Robot-coupe until smooth.
8. Add cream and butter and process again.
9. Correct seasoning to taste. Reserve.

To Serve:

Gently reheat in a small pan.