Summary

Ingredients

• 1 celeriac
• 200 ml whipped cream or vegetable stock
• 1 teaspoon butter
• salt and pepper
• nutmeg

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Instructions

1. Peel the celery bulb and cut it into small pieces.
2. Melt some butter in a saucepan, add the celery pieces and cook with a little cream on a medium heat until soft. Puree with a magic wand, adding cream if necessary, until the right creamy consistency is obtained. Season to taste with salt, pepper and fresh nutmeg.
3. An excellent accompaniment to game, wild fowl or lamb.
4. For the low-fat variant, you can of course use vegetable broth instead of the cream and do without the butter. I recommend using the liquid sparingly: it is easier to add something later than to thicken it again later.
5. You can also dilute the puree with 200 ml of vegetable stock to make a thick soup.