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Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns Thermomix recipe and food photography by Madalene Bonvini-Hamel Food Fanatic and chef From the British Larder – The British Larder

See original recipe at: britishlarder.co.uk
kept byTareena
recipe bybritishlarder.co.uk
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Ingredients: 

400g celeriac, peeled and cut in 1 cm dice
30g unsalted butter
500ml chicken or vegetable stock
salt and pepper
1 tsp ground Ras el Hanout
50ml double cream
12 tiger prawns
½ tsp smoked paprika
1tbs olive oil
2tbs freshly cut cress salad

Read more: http://www.britishlarder.co.uk/celeriac-espuma-wit...

See original recipe at britishlarder.co.uk

 

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