Caramelised celeriac purée with brown butter
SERVES 4 PREP 5 mins COOK 15 mins EASY V
Melt a knob of butter in a frying pan until foaming, then browning and smelling nutty. Set aside. Peel and chop one small celeriac into 4-inch pieces. Place in a non-stick saucepan, cover with 100ml milk and add a good pinch of salt. Cover the pan with a lid and set over a low to medium heat. You need to caramelise the celeriac in the pan with the milk, so the liquid evaporates and the celeriac starts to colour on the outside (deepening the flavour) while the middle steams until tender. To ensure you caramelise rather than burn, gently shake the pan every few mins to dislodge the celeriac, cooking until fork tender – about 10-12 mins. When the celeriac has nicely coloured on the bottom and feels tender, add a little boiling water (about 1 tbsp) to the saucepan and give it all a good stir, scraping up the coloured bits from the bottom. Transfer the celeriac to a good food processor and blend with the brown butter and some freshly grated nutmeg. It should be a deep golden colour. Serve as a side dish with meat, fish or roast veg.
GOOD TO KNOW 1 of 5-a-day • gluten free
PER SERVING 76 kcals • fat 5g • saturates 3g • carbs 3g • sugars 3g • fibre 4g • protein 2g • salt 0.5g