Beautifully silky in texture, light in taste and absolutely delicious. This purée is perfect to serve with your roast rib of beef.
|For the celeriac purée|
|2 med||Celeriac heads, washed, peeled and roughly chopped|
|1 pinch||Black pepper|
Cover the celeriac with water and add 1 tsp of salt. Boil until very soft, then strain through a fine sieve. Press with the back of a spoon to extract as much liquid as possible.
Heat the cream and melt the butter to a nutty brown colour. The ingredients are best combined whilst they are still warm. Put the cream, butter and celeriac in a blender and purée until completely smooth. Season to taste. Reserve.
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.