Gluten-free bread sauce

Name: Gluten-free bread sauce
Total time: 25 min
Ingredients: 600ml of milk; 2 bay leaves, torn several times; 1 small onion; 4 cloves; 1 garlic clove, bashed with the back of a knife to squash but keep intact; 700g of celeriac, peeled and cut into 1cm cubes; 25g of butter; salt; white pepper

by Josh Eggleton

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Condiment
easy
10
25 minutes

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Josh Eggleton’s gluten-free bread sauce recipe is a great alternative to the traditional sauce and perfect for those guests who are gluten intolerant. This is a great partner to an array of roast dinners, and wonderful as part of a big Christmas meal.

First published in 2015

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Ingredients

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Imperial

600ml of milk
2 bay leaves, torn several times
1 small onion
4 cloves
1 garlic clove, bashed with the back of a knife to squash but keep intact
700g of celeriac, peeled and cut into 1cm cubes
25g of butter
salt
white pepper

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Equipment

Liquidiser

Method

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

25g of butter
700g of celeriac, peeled and cut into 1cm cubes

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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Josh Eggleton

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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