Celeriac puree with honey

This side dish is often created on shows such as Masterchef and merely smeared over the plate as a smudge. However, do not dismiss it as a pointless bit of presentation or an attempt to make the dish sound classy. Celeriac puree is a very tasty side dish that would accompany roast lamb or beef superbly.

Ingredients

One large celeriac
25g butter
250ml milk
1 heaped teaspoon of thick honey
salt and pepper to taste

Method

Firstly trim the thick skin off the celeriac root and then cut it into cubes.
Place in a pan and cover in water and then bring to the boil and simmer for 15 minutes.
Drain the water and leave the part boiled celeriac to one side while you melt the butter over a low heat.
Now add the celeriac and honey the pan and mix together.
Add the milk and leave to simmer for 10 minutes.
Using a hand blender turn the mixture into a puree, or a very soft mash.
Add salt and pepper to taste.

Serve with roast meat and gray.