Mark Greenaway Recipe: Gluten free Celeriac Soup with Celeriac Crisps and Parsley Oil

• 1 whole celeriac
• 3 shallots
• 1 clove of garlic
• 250ml full fat milk
• 250ml double cream
• 250ml good quality chicken stock
• 125g unsalted butter
• 1 bunch flat leaf parsley (picked and stalks removed)
• 250ml rapeseed oil
• Salt for seasoning
• Oil for frying

Serves: 4   Difficulty: Medium   Time to cook: 60 mins

Method

Celeriac Soup and Crisps

1. Peel the celeriac and discard the peelings

2. Take a vegetable peeler and peel enough of the inside of the celeriac for the crisps (you need about 6 shavings per person) cover these in boiling water and allow to cool completely

3. Drain the shavings on a towel until completely dry

4. Deep fry the shavings until they crisp up and colour to a golden brown

5. Drain on kitchen paper and season with a little salt

6. Chop the remaining celeriac into medium dice

7. Finely dice the shallots

8. Crush the garlic clove

9. In a heavy based pot gently melt the butter

10. Add the chopped celeriac, garlic, shallots and a pinch of salt

11. Gently cook for about 15 minutes or until soft

12. Add the cream, milk and chicken stock and simmer for 15 minutes

13. In a food processor blend the mixture until silky smooth

14. Check for seasoning and season as required

Parsley Oil

1. Blanch half of the parsley leaves in salted boiling water for 30 seconds

2. Refresh in ice water until completely cold

3. Squeeze out all of the excess water

4. Into a blender add the blanched parsley, raw parsley and rapeseed oil and blend until smooth

5. Pass through a fine sieve and reserve until required