Recipe: Celeriac puree

Ingredients
1kg Celeriac
2 Garlic cloves
1 bay leaf
Milk
Salt
Butter

Method
Peel the celeriac & cut into 1" dice
Cover with milk and add the garlic and bay leaf
Season lightly, bring to the boil and simmer until soft
Drain & remove the bay leaf, keep the cooking liquor to one side
Blend the celeriac until smooth, add a little butter, re-season if required
Blend once again, add the left over cooking liquor to thin the mix if required

You can store the celeriac puree in the fridge in an air tight container for upto 3 days