Method

Combine milk, garlic, apple and salt in a large saucepan. To prepare the celeriac, use a sharp cook's knife to cut off top and base, and cut down the sides to remove the rough skin, then cut into chunks. Add to milk and bring to the boil. Reduce heat and simmer covered for 15-20 minutes until very tender. At this stage the milk will appear curdy but this will smooth out when pureed. Puree using a hand held blender or food processor and mix in butter, pureeing until smooth. Season to taste and serve as as side.