CELERIAC VELOUTE

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PREP TIME: 20 minutes

COOK TIME: 45 minutes

SERVES: 2

INGREDIENTS

VELOUTE

1 celeriac

1 cup Ashgrove Dairy milk

1 cup chicken stock

Extra ¼ cup of milk

Pinch of salt

BURNT BUTTER

50 g butter

Juice ½ lemon

2 tablespoons sage, chopped

METHOD

Step 1

Remove the skin from the celeriac with a knife and cut into cubes

Place the celeriac into a saucepan

Add the milk and chicken stock to the celeriac and poach over a low heat

While the celeriac begins poaching, make a cartouche (paper lid that will sit on top of the celeriac while poaching to reduce evaporation). The cartouche is quick to make using baking paper – see how on YouTube https://youtu.be/vGJK1s495Lo

Place your cartouche on top of the celeriac and liquid in the saucepan, gently pressing until the paper touches the liquid

Continue poaching until the celeriac is tender – around 45 minutes total cooking time

Step 2

Add the extra ¼ cup of milk and pinch of salt to the saucepan

Use a stick blender to blitz the celeriac and liquid into a smooth puree

Step 3

Add your butter to a fresh saucepan

Heat until the butter turns golden and you can smell a nutty flavour. Watch carefully as the butter can quickly overcook

Remove the saucepan from the heat immediately and add the lemon juice and sage

Step 4

Add the burnt butter to the veloute and blitz with the stick mixer until the veloute is aerated, smooth and silky

Season to taste

Serve your veloute as a soup, or as a puree with meat or fish