Celeriac Purée
This purée pairs wonderfully with a fillet of white fish.
Instructions
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1
In a pot of salted boiling water, cook the celeriac and potato for 20 minutes or until tender. Drain.
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2
In a food processor, purée the vegetables with the cream and butter until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt.
This purée pairs wonderfully with a fillet of white fish.
