1 celeriac, peeled and cubed
2 teaspoons of double cream
1 teaspoon of horseradish
Pinch of salt
Pinch of pepper

METHOD

Put the celeriac in a saucepan of boiled water and simmer until soft. Drain and place in a liquidizer.

Add the cream to your own taste. Add the horseradish.

Salt and pepper to taste.

Mix into a puree.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS