Instructions

1. Peel the celery, cut into small chunks. Put these in a saucepan. Add the milk, garlic and a pinch of salt. Bring to the boil, then simmer for 20 minutes over a low heat until soft. Drain the milk, but reserve it.
2. Using a hand-held blender, process the celeriac until creamy. Add some of the reserved milk and butter or cream - enough to get a smooth but thick consistency.
3. Stir in the spices and parsley. Taste and season with salt & pepper to your liking.
4. Serve warm.