celeriac purée

2 medium celeriac heads washed, peeled and roughly chopped
150ml whipping cream
50g unsalted butter

Place the celeriac in a pan of water with 1 tsp of salt and boil until very soft. Strain it through a fine sieve, using the back of a spoon to extract the liquid, then set aside.

In a separate pan, heat the cream gently and melt the butter to a nutty brown colour. The ingredients are best combined while they are still warm. Place the cream, butter and celeriac in a blender and puree until completely smooth. Season to taste and reserve.