Serves: 4(1 Vote)
1 cayenne pepper cut into rectangles or circles if you prefer
1 pint stock (enough to almost cover the fondants)
1 clove garlic crushed
- Heat the oil and butter in a large pan and brown the celeriac wedges on both sides until golden.
- Pour in the stock, add the garlic and seasoning and then allow to simmer, covered, for about 25 minutes. The celeriac should be cooked through.
- Remove the celeriac to a warm plate and reduce the stock down until you are left with less than half the amount.
- Pour over the celeriac.