{"id":584,"date":"2021-11-02T13:01:27","date_gmt":"2021-11-02T13:01:27","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=584"},"modified":"2021-11-02T13:01:29","modified_gmt":"2021-11-02T13:01:29","slug":"celeriac-puree","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/584","title":{"rendered":"Celeriac Puree"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tbsp\u00a0olive oil<\/li><li>1\u00a0shallot, sliced<\/li><li>1\u00a0garlic\u00a0clove, crushed<\/li><li>1 bulb black\u00a0garlic<\/li><li>300g\/10\u00bdoz\u00a0celeriac, grated<\/li><li>splash\u00a0double cream<\/li><li>salt<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>To make the celeriac pur\u00e9e, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3\u20134 minutes. Add the cream and 100ml\/3\u00bdfl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creamy celeriac puree.<\/p>\n","protected":false},"author":2,"featured_media":585,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[151,9,40],"class_list":["post-584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-celeriac","tag-side","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=584"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/584\/revisions"}],"predecessor-version":[{"id":586,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/584\/revisions\/586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/585"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}