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Hot celeriac puree on a bed of watercress Serves 4
700g celeriac
15g butter
2-3tbls cream
salt and freshly ground black pepper
50g shelled walnuts
fresh bunch of watercress
3tbls walnut oil
1tbls red wine vinegar
Peel the celeriac and cut it into even-sized chunks. Place into a saucepan, cover with water, and boil for about 15 minutes, or until the chunks are tender. Drain and mash the celeriac with the butter, cream and salt and pepper to taste.
While the celeriac is cooking, chop the walnuts roughly. Wash the watercress and remove any tough stems. Mix together the oil, vinegar and some salt and pepper in a bowl, add the watercress and mix thoroughly .
Divide the watercress between four plates and place a mound of the mashed celeriac on top, sprinkle with walnuts.
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