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FOR THE PURÉE
Peel the celery root, chop into pieces and place in a baking pan. Add garlic, cream and butter and cook in the oven for 1 hour at 180ºC.
Blend in a Bimby until smooth, adding cream and butter whenever necessary. Season with salt and pepper to taste.
FOR THE PICKLED CHERVIL
Cut the chervil into 4 milimetre slices.
In a saucepan, combine the water, vinegar, sugar and spices.
Bring to a boil. Let cool and add the sliced chervil.
Refrigerate for 15 days.