Ingredients
200g/9oz celeriac, cooked
50g/2oz unsalted butter
50ml/2fl oz double cream
½ tsp turmeric
½ tsp ground cumin
salt and freshly ground black pepper
Method
1. Place all of the ingredients into a food processor, season well with salt and freshly ground black pepper and blend to a purée.
2. Serve in a warm bowl.
