Gluten-free bread sauce

PT25M

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Ingredients

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1
Peel the onion and stud with the cloves. Place the single garlic clove, studded onion and torn bay leaves into a medium sized pan with the 600ml of milk and bring slowly to the boil to infuse
  • 4 cloves
  • 1 small onion
  • 1 garlic clove, bashed with the back of a knife to squash but keep intact
  • 2 bay leaves, torn several times
  • 600ml of milk
2
In a medium sized pan melt the butter. Then add the celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits
  • 25g of butter
  • 700g of celeriac, peeled and cut into 1cm cubes
3
Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm
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