Pour the gravy in the center and garnish with the salad leaves, apple batons and celeriac crisps. 10- Whilst that’s warming, heat the purée and slice the apple into skinny batons. 12- Begin to plate the dish by placing a couple spoons of the celeriac purée. Slowly add the milk to get your desired texture for the purée. Add one sprig of thyme and the shallot....
BrooksEbden
2 weeks
