Crab and sweetcorn beignets with celeriac soup
Crab and sweetcorn beignets with celeriac soup is a home-style recipe made with Olive Oil, Cayenne Pepper, and Baby Watercress.
Ingredients
- 1 tbsp
- 1/2 tsp
- 2 tsp
Method (preview)
- 1
For the celeriac soup, heat the oil in a large pan over a medium heat.
- 2
Add the celeriac, shallots and garlic and gently fry for a few minutes, to soften without browning.
Add the white wine, bring to the boil and cook to reduce the volume of liquid by half.
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