Celeriac sauce
This cold sauce is very versatile, it goes well with many vegetables (especially mushrooms), with fish or poultry.
Ingredients
- 250 g celeriac, prepared and chopped
- 250 ml milk
- 2-3 tbsp crème fraiche
- 2-3 tbsp prepared mild mustard (or less of Dijon mustard)
- salt, pepper to taste
Method
- In a saucepan bring milk to the boil, add chopped celeriac and simmer until very soft (may take 30 minutes). Remove cooked celeriac from milk, drain well and blend to a smooth puree, pass through fine-meshed sieve. Add crème fraiche and mustard, salt & pepper according to taste. Chill before serving.