Directions
- 1Start with a humble celeriac, which is quite an underused ingredient.
- 2Start by prepping it with a knife.
- 3Go around as if you were going to segment an orange or grapefruit.
- 4This puree was very similar to what we did at dinner by Heston, a slightly simplified version down but again the technique is very similar.
- 5Essence of this puree is about intensifying the flavor of the celeriac.
- 6Get a pan on sort of medium low heat.
- 7Go in with a good amount of butter and to make sure we can cook out as much water as possible, we are going to cut it really really small.
- 8Get celeriac into our pan and then turn up the heat a little bit, but we don't really want to add color at this stage. We're just looking to soften it down completely.
- 9Give it a really good mix, make sure all the butter is covered in the celeriac.
- 10Important that you add seasoning throughout the cooking process. If you add it just at the end, you get a basically salty flavor.
- 11Turn it down to pretty much my lowest setting.
- 12Gonna stir it every five minutes or so.
- 13Enhance the flavor by adding a spiced milk.
- 14Add to the pan some black peppercorn then going to go in with some coriander seeds. it's just going to be mostly for the flavor.
- 15You can always tell when your spices are roasted, you should be able to smell them first.
- 16In with my milk, going for about 20% cream to milk ratio.
- 17You can use 100% milk, you can use 100% cream, is all about depending on what sort of puree you want.
- 18Gonna warm it through, and that when when we add the thyme and the spices back in, it's going to infuse into the milk.
- 19Milk is now warming through is gonna add my spices in and then we'll set this milk aside now.
- 20That will infuse for about 45 minutes to an hour basically the time it takes for my puree to cook.
- 21Celeriac is breaking down nicely now.
- 22Cook celeriac further and further and further, it only gets better.
- 23That's been infusing for the same amount of time that celeriac has been cooking, I'm just going to pass it through a strainer.
- 24A little bit of our milk to our celeriac, not never add all of your liquid, even if a recipe states it. Always save back at least 50% I would say.
- 25Continue to cook it for about another 5 to 10 minutes.
- 26Our puree is now ready to blend.
- 27Give or take altogether, you're looking at about an hour for this celeriac puree.
- 28Always recommend splitting your blending into two parts, so always blend it.
- 29Once you blend it halfway through, you then want to just adjust your seasoning.
- 30Serving our puree with some beautiful scallops.
- 31Add a little bit of bacon to go with our scallops.
- 32This stage isn't essential to be honest, if I was at home I probably wouldn't bother either.
- 33Gonna choose a drag, because it's quite nice to hold a little bit of that beautiful cooking juice.
- 34Not reinventing the wheel here, just doing scallops with a little bit of bacon.
Ingredients
- celeriac
- amount butter
- black peppercorn
- coriander seeds
- 20 % cream
- milk
- thyme
- scallops
- bacon
Equipment
knifepanwooden spoonpotinduction platesmall cooking strainerNutriBullet blenderspoon
Tips
- Seasoning throughout the cooking process.
- Adding different things are going to add different consistencies to your puree.
- Always save back at least 50% of the liquid.
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