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Ingredients
- 2 large celeriac bulbs
- 6-10 bulbs of fresh garlic (or 1 large bulb of dried garlic)
- clear chicken stock or water.
- salt
- 2 good-sized knobs of butter
Method
Peel 2 large celeriac bulbs. Cut the flesh into chunks and place in a saucepan. Peel several (6-10) bulbs of fresh garlic (or 1 large bulb of dried garlic) and add to the celeriac. Cover with either clear chicken stock or water. Season with a good pinch of salt and bring to the boil. Turn down to a simmer and cover with a lid. Simmer until the vegetables are soft. Puree, adding 2 good-sized knobs of butter.
Season and serve hot with grilled bread.
