Celeriac purée

SERVES 6-8 PREP AND COOK TIME 25 MINUTES

1 large (1kg) celeriac, peeled, cut into 1cm pieces 3 cups (750ml) milk, approximately 50g butter, chopped

1 Place celeriac in a medium saucepan over medium heat; add enough milk to just cover celeriac. Bring to a simmer; simmer, covered, for 10-15 minutes or until tender enough to squash between your fingers. Drain celeriac over a jug; reserve milk. 2 Process celeriac with ½ cup of reserved milk and half the butter until smooth. Season with sea salt and freshly ground black pepper. Reheat if needed. Serve topped with remaining butter and extra pepper.

Not suitable to freeze. Suitable to microwave.