Celeriac Puree

Ingredients

• 2 tbsp olive oil
• 1 shallot, sliced
• 1 garlic clove, crushed
• 1 bulb black garlic
• 300g/10½oz celeriac, grated
• splash double cream
• salt

Method

To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve.