Celeriac and cauliflower puree | Recipe

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Celeriac and cauliflower puree

Reviewed By

Sue Dyson and Roger McShane
Country: Australia

Winter is a great time for root vegetables. Parsnips, carrots, celeriac, radishes and many more flourish at this time of year. It is also a perfect time for cauliflowers.
This puree is a very simple recipe that can be served with a wide range of meats including roast beef, steamed chicken, lamb chops and so on.
Half a large celeriac
Half a medium cauliflower
2 bay leaves
1 dessert spoon butter
Rind of Parmesan
Sea salt to taste
The procedure is very simple. Cut the celeriac into 2 centimetre pieces and break the cauliflower into florets. Place the celeriac and then the cauliflower on top in a heavy saucepan and partly cover with milk (so that it comes about a third of the way up the ingredients). Add the bay leaves, the salt and the cheese rind (make sure the rind is completely covered by the milk). Simmer gently until the vegetables are soft.
Discard the rind and the bay leaves but not the milk and then puree with a stick blender or pulse in a blender. Reheat, stir in the butter, check the seasoning and serve.
© Sue Dyson and Roger McShane, 2012

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