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Seasonal Recipes & Ideas

 

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

05 December 2017

 Ingredients 

    • 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

Instructions

  • 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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