Celeriac or celery root or celery knob = all the same thing. Celeriac purée is something I like to have on hands at all times, in case of emergencies. It has such a mild flavor and works well with almost anything. I like food that act like blank canvases so that I can build and pair with that flavor to make something more complex.
- Celery root
- Heavy cream, as needed
- Whole milk, as needed
Peel and cut celery root to bite-sized pieces. Place in a saucepan and cover with heavy cream. If you don’t have enough cream, add in milk to cover.
Place on medium-high heat and bring to a simmer. Cover with a parchment paper lid and cook until tender, approximately 20 minutes.
Turn off heat, strain through a fine mesh chinois and reserve liquid. Place celery root into a VitaMix blender and add enough liquid to blend. Add salt and taste for seasoning, adjust if necessary. Add more or less liquid to your liking for purée consistency.
- Scallop & Celeriac
- Crisp Octopus
- Poussin with Celeriac
- Duck Breast with Celery Root & Red Wine Jus
- Lamb Chops with Salsa Verde & Celeriac
- Duck with 5 Spice