Method

• 1.
  Place celeriac in a saucepan and cover with the milk and stock. Bring to the boil, then reduce heat to low and cover surface with a circle of baking paper.
• 2.
  Simmer gently, stirring occasionally, for 40 minutes or until soft. Strain celeriac over a large bowl, reserving cooking liquid.
• 3.
  Combine the cooking liquid with the cream, then transfer the celeriac to a food processor with a little cream mixture.
• 4.
  Season and whiz to a puree. Add remaining cream mixture and whiz until smooth.
• 5.
  Pass through a fine sieve, discarding solids.
• 6.
  Heat butter in a frypan over medium heat. When melted and foaming add the sage leaves and cook for 1-2 minutes until the sage leaves are crisp and golden, and the butter is golden and nutty.
• 7.
  Divide the celeriac veloute among soup bowls. Drizzle with brown butter and top with crisp sage leaves to serve.