Ingredients
- 1 celeriac, peeled and roughly chopped
- 25g butter
To make the celeriac rice, first blitz the celeriac to a crumb-like texture in a food processor.
In a large pot, melt 25g butter before adding two to three tablespoons of boiling water and the celeriac ‘rice’. Steam/sauté for a few minutes until done.
Season well and serve with the stew.
Food cooked and styled by Domini Kemp and Gillian Fallon
