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Buttered Celeriac with Fresh Herbs

C©leri-rave aux Fines Herbes

ingredients

1 kg celeriac
2.5 litres blanc preparation
freshly chopped tarragon
freshly chopped parsley
freshly chopped chives
freshly chopped chervil

method

1. Peel the celeriac thickly, wash, cut into 3 cm x 6 cm sections and turn barrel-shape, keeping them in acidulated water to prevent discoloration.

2. Place into simmering blanc, and cook gently for 6 minutes.

3. Drain well and serve with the freshly chopped tarragon, parsley, chives and chervil in a vegetable dish.

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