Ceolariac Purée

Stage 1

1 head Ceolariac
300g Salted Butter
1 generous pinch Sea Salt
1 pinch Black Pepper

Method
Peel and cube ceolariac into 3cm cubes
Put in to pot and submerge in full fat milk to the top of the ceolariac
Add 150g butter
Add sea salt and pepper
Bring to boil and then simmer until tender
Add remaining 150g of butter and when melted blitz in Magi Mix
Pass through a sive to get rid of sinue
Taste to see if it requires more salt or pepper
Once cooled, put in to squeezy bottles

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