Serves 4
Prep 10 minutes
Cook 35 minutes
Ingredients:
1 large celeriac, peeled and chopped
3 tbsp olive oil
1½ tbsp finely chopped sage leaves
1 onion, finely chopped
1 garlic clove, crushed
1 bay leaf
1 large potato, peeled and chopped
1 litre/35fl oz vegetable stock
100ml/3½fl oz cream
100g/3½oz Oakwood Cheddar, chopped
salt
Method:
Heat the oven to 180°C/350°F/gas 4. Put the celeriac on a roasting tray, drizzle 2 tbsp olive oil and sprinkle the sage over and season well with salt. Roast for 30 minutes.
Meanwhile, heat the remaining oil in a large heavy bottomed pan over a medium heat. Add the the onion and cook for 2 minutes. Add the garlic and cook for a further minute. Add the bay leaf, potato, stock, cream and the Oakwood Cheddar. Bring to the boil and simmer for 15 minutes. Add the roasted celeriac and simmer for a further 5 minutes. Blitz with a blender, season to taste and serve.
