This sweet and salty combination works beautifully
Delicious with meat or fish
Serves 2-4 as a side
Peel the celeriac & roughly chop into 2cm cubes.
Cover the celeriac with the stock, thyme and garlic. Bring to the boil then simmer until the liquid has reduced by 2/3 and the celeriac is tender. Then add the cream and chilli and salt bring to the boil whilst crushing with a fork.
Serve with White Fish, beef, Chicken or roasted broccoli. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen. Image from BBC Good Food.