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Creamy Celeriac And Sprout Puree

12 ounce Brussels sprouts, trimmed
1 pound celeriac, cubed
1 ounce butter
1 tablespoon plain flour
5 tablespoon milk
1 egg yolk
1/4 pint single cream
2 tablespoon dried breadcrumbs
2 tablespoon Parmesan cheese seasoning

Preheat the oven to 350F/180C/Gas 4. Bring two pans of water to
the boil and cook the sprouts in one for about 8 minutes until
tender, then drain. Cook the celeriac in the other pan for 15-20
minutes until tender. Drain. While the vegetables are cooking, melt
the butter in a small pan, add the flour and cook for 1 minute.
Gradually stir in the milk and bring to the boil, stirring, until
you have a smooth, thick sauce. Season. Place the drained vegetables
in a food processor or blender with the white sauce and process
until smooth. Add the egg yolk and cream and process again until
combined. Check seasoning. Pour the vegetable mixture into a buttered
baking dish and sprinkle with the breadcrumbs and Parmesan. Bake
for 20-25 minutes until puffy and golden. Serve immediately.

Servings: 4


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