Fable Stew with Celeriac Puree by Heston Blumenthal

fablefood.co

Ginsdale

subheading: Stew:

2 tsp vegetable oil

1 onion, peeled and chopped into 3cm chunks

2 garlic cloves, peeled and sliced

3 whole star anise

2 celery stalks, peeled and chopped into 3cm chunks

1 carrot, peeled and chopped into 3cm chunks

2 to 3 small potatoes

250g red wine

300g vegetable stock

1 tsp Marmite®

3 bay leaves

2 tsp cornflour mixed with 2 tsp cold water

200g Fable

subheading: Celeriac puree:

50g unsalted plant-based butter

250g celeriac, peeled and diced

200g milk of your choice

6g salt

Directions at fablefood.co

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