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Hot Celeriac Mousse  Veg   HT  HD    75mins

Serves 4     Hot  Vegetarian   Vegetables   Hors d'oeuvre   Appetizer  Starter   Gluten Wheat Free  



1kg/2lb Celeriac

Salt and Black Pepper

3 Eggs

1 Egg Yolk

150ml/5 fl.oz. Double Cream

Freshly Grated Nutmeg

Butter for greasing




1. Heat the oven to 170, 325F, Gas mark 3. Peel the celeriac, cut it into chunks and cook in boiling salted water for 10-15 minutes, until very soft. Drain well then rub it through a fine sieve to make a purée. Alternatively, place in a food processor and process until fairly smooth.


2. Beat the eggs, egg yolk and thick cream into the puréed celeriac and season generously with freshly ground black pepper,  nutmeg and a little salt.


3. Transfer the mousse mixture to a well buttered 600ml/1 pt mould or soufflé dish. Place the mould or dish in a large saucepan containing about 5cm/2 inches of hot water. Bring the water to the boil, then remove the dish from the pan and place it in the oven. Cook for 45-50 minutes, or until set.


4. Turn the mousse onto a heated serving dish and drizzle with a little hollandaise sauce. Serve immediately.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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