Page 14 - The Cochrane's Christmas Banquet

Beef Wellington

served with Hasselback potatoes, celeriac puree, kale and beef jus
Prepare the celeriac puree

Preparation time approx. 90 mins (including cooking time) This can be done alongside the hassleback potatoes.

Ingredients required: Equipment required:

• 1 small celeriac • Blender/food processor

• 40g butter • Oven set at 180 C (fan)
o
190 C (conventional)
o
• 1 garlic clove
• Baking tray
• Kitchen foil

• Sharp knife

Pantry Ingredients required:

• 125ml whole milk

• Salt and pepper

1. Using a large sharp knife, peel the celeriac by chopping down the sides of
the celeriac being careful not to cut too much into the flesh of the
vegetable.

2. Then wrap the celeriac in kitchen foil by placing it in the middle of a sheet
of kitchen foil, and then wrapping the sheet up the sides of the celeriac.
Chop a clove of garlic in half and add 10g of butter, salt and pepper and
the garlic on to the top of the celeriac and then close the kitchen foil
around the top.

3. Place on a baking tray and into a hot oven for about 45-60 minutes until
the celeriac is soft all the way through. Test it is cooked by pushing a fork
or sharp knife into the celeriac, it’s cooked when there is little resistance.
Whilst this is cooking, move onto the next preparation task.

4. When the celeriac is cooked, remove it from the oven and allow to cool for
10 minutes until cool enough to handle. Then cube the celeriac and add
to a blender or food processor with the de-skinned roasted cube of garlic,
any butter from the kitchen foil, and the remaining butter. Then add in the
whole milk and blitz until the puree has reached your desired texture. You
can have it as coarse or as smooth as you like.

5. Remove from the bender/food processor and place in a bowl until serving.