Gluten-free bread sauce


First published in 2015
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Peel the onion and stud with the cloves. Place the single garlic clove, studded onion and torn bay leaves into a medium sized pan with the 600ml of milk and bring slowly to the boil to infuse
  • 4 cloves
  • 1 small onion
  • 1 garlic clove, bashed with the back of a knife to squash but keep intact
  • 2 bay leaves, torn several times
  • 600ml of milk
In a medium sized pan melt the butter. Then add the celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits
Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm
First published in 2015
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