Makes: 10 portions. Cooking time: 15-20 minutes.
— 1 kg prepared celeriac
— 2½ liters blanch preparation
(1) Place the prepared celeriac into the gently simmering blanch and cover with a muslin cloth until cooked.
(2) Remove the saucepan from the stove and allow the vegetables to remain in the blanch until required.
(1) When cooked they will be rather glassy in appearance and easily pierced with a knife.
(2) Celeriac may also be stewed rather than cooked as above.