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Seasonal Recipes & Ideas


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Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil

01 August 2019


    • 1 large head of Celeriac
    • Finely Chopped Chives
    • Roughly Chopped Cooked Chestnuts
    • Extra Virgin Rapeseed Oil or Truffle if you prefer
    • Salt & Pepper
    • Milk
    • 125gm Unsalted Butter
    • Water


  • Peel and slice the celeriac thinly.
  • In a large heavy bottom pan, melt 125g unsalted butter, then place in the celeriac & sweat down the celeriac slowly with the lid on so it cooks in it’s own steam.
  • Add a little water & milk then continue to cook for about 30-35 mins until soft.
  • Blitz well & pass through a fine sieve.
  • Fry the chestnuts lightly in oil until they become slightly crispy.
  • Re-heat the puree with some more butter and let it down with milk to the correct consistency.
  • Season well and serve with the chestnuts, chives & oil.

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Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463



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Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD