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Ingredients
- 567 g celeriac peeled and cleaned; diced
- 1 green apple peeled, cored and diced
- ¼ large Onions chopped
1 tbsp butter- 710 ml whole milk
710 ml water- ⅜ tsp maple syrup
- ⅜ tsp culinary juniper berries crushed
- 1 small bouquet garni thyme, parsley stems and bay leaf tied together
- salt and black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Melt butter in a pot over medium-low heat. Add onion, apple, celeriac and crushed juniper. Cook gently, stirring, until the onion begins to soften; avoid scorching.
- Stir in maple syrup, then add milk, measured water and the tied herb bundle. Bring slowly to a gentle simmer.
- Cook over low heat for about 30–40 minutes, stirring occasionally, until the celeriac is very tender. Do not let the milk boil over.
- Remove the herb bundle. Blend until smooth with an immersion blender, or work in small batches in equipment suitable for hot liquids. Strain if desired and season to taste.
- Serve hot. Cool any extra promptly in shallow containers and refrigerate within 2 hours.
Notes
Six bowls are a home serving suggestion.
For either 3/8-teaspoon measure, combine 1/4 teaspoon and 1/8 teaspoon.
