Finish with a little celery leaf and parsley crisps.
Ingredients
- 1 celeriac
- 2 large onions, diced
- 100g butter
- 2 cloves garlic
- 80g picked parsley
- 700g white chicken stock
- Salt
Method
- Sweat the onions and garlic in the butter until soft.
- Add the stock, boil for 5 minutes.
- Put the parsley in the blender. Add the boiling stock and blend until smooth. Pass and cool over ice.
- Bring a pot of salted water to a boil.
- Use a knife to carefully slice the skin and knobs off the celeriac root.
- Cut the peeled root into several long slices that are roughly ½-inch wide.
- Boil the celeriac noodles for 2 to 3 minutes until tender.
- Drain. Toss with the celeriac purée made from all the trimmings.
- To serve, spoon the celeriac linguini into the base of a soup plate, reheat the parsley velouté and spoon around and finish with a little celery leaf and parsley crisps.
