Makes: 10 portions. Cooking time: 15-20 minutes.
Ingredients:
— 1 kg prepared celeriac
— 2½ liters blanch preparation
Method:
(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.
Note:
(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.