2 Celeriac
Juice ½ lemon
400ml double cream
400ml milk
Pinch salt and pepper
Pinch nutmeg
1 clove garlic

Sauce:
6 floz double cream
4oz mushrooms
3 asparagus spears
4oz Fenni cheese
Small bunch chives
8 cherry tomatoes

METHOD

Remove outer skin of celeriac and wash. Cut into quarters then slice thinly. Place the celeriac in a bowl and cover with lemon juice.

Heat the cream and milk in a saucepan.

Add the celeriac, salt and pepper, nutmeg and garlic.

Once the celeriac starts to soften, remove saucepan from heat and place the contents in an ovenproof dish and cook for approx, 45 minutes at 200ºC/Gas Mark 6.

Remove from oven and allow to cool a little. Place a round pastry cutter in the middle of the dish and transfer the ‘tower’ onto a clean plate and return to the oven to warm through again.

In the meantime, heat the cream in a saucepan.

Fry the mushrooms in a frying pan until they are golden.

Add the asparagus and fry until soft.

Soften the cheese in the cream and add the chives and tomatoes, stirring for a minute or so.

To serve – Place the mushrooms and asparagus on top of the celeriac and pour the cream around the tower of celeriac. You could add fine strips of fried celeriac and decorate on top of the tower.

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