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.
- 2 celery roots
- Heavy cream, as needed
Peel by cutting off outside skin and chop into small cubes, ½-inch, so that cooking is faster. Place cubed celeriac into a pot and cover with heavy cream, and add a pinch of salt. Bring to a boil, and simmer until tender – around 20 minutes.
Strain celeriac and reserve some of the cooking cream. Place strained celeriac into a VitaMix while adding a little cooking cream to get it going, taste and adjust for seasoning.
- Scallop & Celeriac
- Crisp Octopus
- Poussin with Celeriac
- Duck Breast with Celery Root & Red Wine Jus
- Lamb Chops with Salsa Verde & Celeriac