A cream of celeriac soup served with a crispy sage leaf beurre noisette garnish.
Slice the shallot and dice the garlic. Remove the skin from the celeriac and dice into 1cm cubes. Strip the thyme leaves from the stalks.
In a saucepan, sweat the shallot with butter until the shallot is soft and translucent. Add the garlic and the thyme and cook for a further minute.
Add the celeriac and sweat for 5 minutes and then cover with the milk. Cover the pan with a lid and simmer for 20 minutes. When the celeriac is completely soft, blitz in a food processor until smooth and velvety. Add salt and pepper to taste.
Pick the sage leaves and discard the stalks.
For the beurre noisette: heat the butter with a pinch of salt and the sage leaves in a small saucepan. Cook until the milk solids in the milk turn a dark brown.
Serve the soup with a drizzle of the butter and a few crisp sage leaves.
«Add some toasted pine nuts to your beurre noisette for additional flavour and texture.»