Caramelised cele­riac purée with brown but­ter

SERVES 4 PREP 5 mins COOK 15 mins EASY V

BBC Good Food - - Easy Seasonal -

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

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