Celery root purée (Purée de céleri-rave) from Paul Bocuse's French Cooking (page 321) by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saddle of hare with pepper sauce (Râble de lièvre sauce poivrade); Saddle of hare with cream (Râble de lièvre à la crème); Roast saddle and legs of hare (Train de lièvre rôti)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche.

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