Roast Celeriac Puree

INGREDIENTS

1 Large Celeriac root

300ml of Double Cream

Butter

Chicken stock

Red Wine Vinegar

INSTRUCTIONS

Pre heat the oven to 180 degrees.

Dice up the Celeriac into inch sized cubes.

Chuck the Celeriac into an oven proof frying pan with a generous knob of Butter.

Roast on the hob until the Celeriac starts to get some colour.

Pop the pan into the oven and roast for around 20-25 minutes until the Celeriac is soft and golden brown.

Remove the pan from the oven and place back on the hob.

Turn the heat up high and add a good splash of Chicken stock.

Reduce the stock to a syrup and then add a small splash of red Wine Vinegar.

Pop the Celeriac into a blender and pour in some Cream.

Blend until smooth, then add a pinch of Salt to season and anymore Cream if required.

Blend for another 30 seconds and serve.

Enjoy