The River Cafe Cookbook by Rose Gray

Author:Rose Gray
Language: eng
Format: epub
Publisher: Ebury Publishing

Serves 6

1.3 kg (3 lb) celeriac, peeled and cubed

4 tablespoons olive oil

3 garlic cloves, peeled and finely chopped

2 fresh red chillies, seeded and finely chopped (optional)

a handful of fresh thyme leaves

425 ml (15 fl oz) Chicken Stock (see here)

sea salt and freshly ground black pepper

Heat the oil in a heavy-bottomed saucepan and cook the garlic until light brown. Add the chilli, thyme and celeriac and cook for a few minutes to allow the flavours to combine. Pour in about 250 ml (8 fl oz) of the Chicken Stock then let it simmer, adding more as the stock is absorbed until the celeriac is soft. Mash coarsely with a whisk, and season with salt and pepper.

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