2 lbs celeriac (peeled and quartered)
3 apples (large & diced)
1 onion (sliced)
5 cloves garlic
1 sprig rosemary (left whole)
500 ml cream
1 litre chicken stock
Sea salt & black pepper to taste
Coat celeriac and apple in olive oil, salt and pepper. Slow roast at 300 degrees for 1 hour.
Sauté sweat onion and garlic in olive oil until caramelized.
Add celeriac+apple to onion and add rosemary, sauté further for 10 min.
Add chicken stock and cream and cover.
Simmer 45 minutes, remove rosemary sprig, puree and pass through fine strainer, season to taste.