Cod with Spinach and Ricotta Tortellini and Celeriac Puree

INGREDIENTS:

1                                Celeriac (celery root)

Milk

500-700ml             Heavy cream

TT                             Salt

Pinch                        Cayenne pepper

DIRECTIONS:

Peel the celeriac and cut into 2 cm cubes. Cook in a saucepan over medium heat, stirring occasionally making sure not to burn the milk. Once cooked, strain away the milk.  In another saucepan, heat the cream to a simmer. Place the celeriac in a blender and add half of the cream. Continue to add more cream until desired consistency. Season to taste, and chill immediately.