Diced.

Dice and sous vide at 85°C/185°F for 2 hours with salt & pepper.

Serve from the bag or pan fry later and top with Beurre Noisette.

Steaked.

Slice into steaks and bag with 3 garlic cloves & season with za’atar, salt & pepper,

Sous vide at 85°C/185°F for 2 hours .

Pan fry to finish in a hot pan with olive oil & butter.

Puréed.

Dice small and sous vide at 85°C/185°F for 2 hours with salt & pepper.

For half a celeriac blend with 55g melted butter, salt & pepper. (For a vegan version use olive oil & a little water to loosen).