Celeriac – white bean ragout
Makes for a tasty test when exploring soft foods with texture – if texture is too much of a hassle, why not blend the whole lot to a smooth puree. Either way, this goes well with fish or chicken, in all textures and at all temperatures.
Ingredients
- 400 g tinned white (cannellini) beans, rinsed and drained
- 200 g celeriac, prepared and finely diced
- 100 g white onions, prepared and finely diced
- 2 garlic cloves, finely chopped
- generous knob of butter
- 2 bay leaves
- 150 ml vegetable stock
- salt, white pepper
Method
- In a saucepan, melt butter. Add onion, garlic and bay leaves, sweat over moderate heat for a few minutes. Add celeriac, followed by vegetable stock. Simmer for 10 minutes, then add beans and simmer for another 10 minutes. Remove from heat, remove half of mixture from saucepan and blend to a smooth puree. Return puree to saucepan, adjust thickness of puree / ragout as preferred, season to taste.