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Ingredients

  • butter
  • 1 celeriac
  • 2 small bramley apples
  • 142ml pot single cream
  • 1 clove garlic, cut into thin slivers

Method

  • STEP 1

    Melt a knob of butter gently in a good-sized pan. Peel the celeriac and cut it into roughly 4cm cubes. When peeling, remember that the skin is pretty gnarly so cut a little deeper than you would other vegetables. Add these pieces to the melting butter and stir about.

  • STEP 2

    Peel, core and chop the apples and add them to the fray. Turn up the heat a bit. Cook for 25-30 minutes with the lid on until tender, occasionally stirring or adding a splash of water if things appear to be colouring.

  • STEP 3

    Pour the cream into a small pan and stir in the garlic. Simmer gently for about 10 minutes or until the garlic is softened. Set aside.

  • STEP 4

    When the celeriac and apple are pathetically soft, pour in the cream and garlic and stir for a couple of minutes. Transfer all to a blender and blitz beyond recognition. Season.

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