1 SWEDE,1 CELERIAC, 200ML DOUBLE CREAM,150G SALTED BUTTER, 300ML VEGETABLE STOCK, SALT AND PEPPER TO TASTE, SAGE LEAVES FOR DECORATION (OPTIONAL)
CUT THE SWEDE AND CELERIAC INTO SMALL CUBES AND PLACE IN A PAN OF SALTED COLD WATER, MAKING SURE THEY ARE FULLY COVERED. BRING TO THE BOIL AND SIMMER FOR 20 MINUTES. AFTER 20 MINUTES DRAIN THE VEGETABLES AND ALLOW TO COOL FOR 15 MINUTES. ONCE COOLED TRANSFER TO A FOOD PROCESSOR AND ADD CREAM AND BUTTER. BLEND THE MIXTURE IN THE FOOD PROCESSOR UNTIL SMOOTH. YOU MAY NEED TO ADD SOME MORE LIQUID - IF YOU DO I WOULD SUGGEST ADDING MILK UNTIL IT IS ALL MIXING WELL. ONCE IT IS SMOOTH PUT IT BACK IN THE PAN AND ADD YOUR VEGETABLE STOCK (YOU MAY NEED LESS THAN 300ML IF YOU HAVE ADDED MILK ALREADY) ADD SALT AND PEPPER TO TASTE. I SERVED MINE WITH A DRIZZLE OF FINO CHILLI OIL AND SOME SAGE LEAVES FOR DECORATION ON TOP!