Silky Celeriac Puree

60 mins
Serves 1
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Directions

  1. 1Start with a humble celeriac, which is quite an underused ingredient.
  2. 2Start with a humble celeriac, which is quite an underused ingredient.
  3. 3Start with a humble celeriac, which is quite an underused ingredient.
  4. 4Start by prepping it with a knife.
  5. 5Start by prepping it with a knife.
  6. 6Start by prepping it with a knife.
  7. 7Go around as if you were going to segment an orange or grapefruit.
  8. 8Go around as if you were going to segment an orange or grapefruit.
  9. 9Go around as if you were going to segment an orange or grapefruit.
  10. 10This puree was very similar to what we did at dinner by Heston, a slightly simplified version down but again the technique is very similar.
  11. 11This puree was very similar to what we did at dinner by Heston, a slightly simplified version down but again the technique is very similar.
  12. 12This puree was very similar to what we did at dinner by Heston, a slightly simplified version down but again the technique is very similar.
  13. 13Essence of this puree is about intensifying the flavor of the celeriac.
  14. 14Essence of this puree is about intensifying the flavor of the celeriac.
  15. 15Essence of this puree is about intensifying the flavor of the celeriac.
  16. 16Get a pan on sort of medium low heat.
  17. 17Get a pan on sort of medium low heat.
  18. 18Get a pan on sort of medium low heat.
  19. 19Go 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.
  20. 20Go 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.
  21. 21Go 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.
  22. 22Get 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.
  23. 23Get 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.
  24. 24Get 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.
  25. 25Give it a really good mix, make sure all the butter is covered in the celeriac.
  26. 26Give it a really good mix, make sure all the butter is covered in the celeriac.
  27. 27Give it a really good mix, make sure all the butter is covered in the celeriac.
  28. 28Important that you add seasoning throughout the cooking process. If you add it just at the end, you get a basically salty flavor.
  29. 29Important that you add seasoning throughout the cooking process. If you add it just at the end, you get a basically salty flavor.
  30. 30Important that you add seasoning throughout the cooking process. If you add it just at the end, you get a basically salty flavor.
  31. 31Turn it down to pretty much my lowest setting.
  32. 32Turn it down to pretty much my lowest setting.
  33. 33Turn it down to pretty much my lowest setting.
  34. 34Gonna stir it every five minutes or so.
  35. 35Gonna stir it every five minutes or so.
  36. 36Gonna stir it every five minutes or so.
  37. 37Enhance the flavor by adding a spiced milk.
  38. 38Enhance the flavor by adding a spiced milk.
  39. 39Enhance the flavor by adding a spiced milk.
  40. 40Add 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.
  41. 41Add 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.
  42. 42Add 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.
  43. 43You can always tell when your spices are roasted, you should be able to smell them first.
  44. 44You can always tell when your spices are roasted, you should be able to smell them first.
  45. 45You can always tell when your spices are roasted, you should be able to smell them first.
  46. 46In with my milk, going for about 20% cream to milk ratio.
  47. 47In with my milk, going for about 20% cream to milk ratio.
  48. 48In with my milk, going for about 20% cream to milk ratio.
  49. 49You can use 100% milk, you can use 100% cream, is all about depending on what sort of puree you want.
  50. 50You can use 100% milk, you can use 100% cream, is all about depending on what sort of puree you want.
  51. 51You can use 100% milk, you can use 100% cream, is all about depending on what sort of puree you want.
  52. 52Gonna warm it through, and that when when we add the thyme and the spices back in, it's going to infuse into the milk.
  53. 53Gonna warm it through, and that when when we add the thyme and the spices back in, it's going to infuse into the milk.
  54. 54Gonna warm it through, and that when when we add the thyme and the spices back in, it's going to infuse into the milk.
  55. 55Milk is now warming through is gonna add my spices in and then we'll set this milk aside now.
  56. 56Milk is now warming through is gonna add my spices in and then we'll set this milk aside now.
  57. 57Milk is now warming through is gonna add my spices in and then we'll set this milk aside now.
  58. 58That will infuse for about 45 minutes to an hour basically the time it takes for my puree to cook.
  59. 59That will infuse for about 45 minutes to an hour basically the time it takes for my puree to cook.
  60. 60That will infuse for about 45 minutes to an hour basically the time it takes for my puree to cook.
  61. 61Celeriac is breaking down nicely now.
  62. 62Celeriac is breaking down nicely now.
  63. 63Celeriac is breaking down nicely now.
  64. 64Cook celeriac further and further and further, it only gets better.
  65. 65Cook celeriac further and further and further, it only gets better.
  66. 66Cook celeriac further and further and further, it only gets better.
  67. 67That's been infusing for the same amount of time that celeriac has been cooking, I'm just going to pass it through a strainer.
  68. 68That's been infusing for the same amount of time that celeriac has been cooking, I'm just going to pass it through a strainer.
  69. 69That's been infusing for the same amount of time that celeriac has been cooking, I'm just going to pass it through a strainer.
  70. 70A 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.
  71. 71A 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.
  72. 72A 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.
  73. 73Continue to cook it for about another 5 to 10 minutes.
  74. 74Continue to cook it for about another 5 to 10 minutes.
  75. 75Continue to cook it for about another 5 to 10 minutes.
  76. 76Our puree is now ready to blend.
  77. 77Our puree is now ready to blend.
  78. 78Our puree is now ready to blend.
  79. 79Give or take altogether, you're looking at about an hour for this celeriac puree.
  80. 80Give or take altogether, you're looking at about an hour for this celeriac puree.
  81. 81Give or take altogether, you're looking at about an hour for this celeriac puree.
  82. 82Always recommend splitting your blending into two parts, so always blend it.
  83. 83Always recommend splitting your blending into two parts, so always blend it.
  84. 84Always recommend splitting your blending into two parts, so always blend it.
  85. 85Once you blend it halfway through, you then want to just adjust your seasoning.
  86. 86Once you blend it halfway through, you then want to just adjust your seasoning.
  87. 87Once you blend it halfway through, you then want to just adjust your seasoning.
  88. 88Serving our puree with some beautiful scallops.
  89. 89Serving our puree with some beautiful scallops.
  90. 90Serving our puree with some beautiful scallops.
  91. 91Add a little bit of bacon to go with our scallops.
  92. 92Add a little bit of bacon to go with our scallops.
  93. 93Add a little bit of bacon to go with our scallops.
  94. 94This stage isn't essential to be honest, if I was at home I probably wouldn't bother either.
  95. 95This stage isn't essential to be honest, if I was at home I probably wouldn't bother either.
  96. 96This stage isn't essential to be honest, if I was at home I probably wouldn't bother either.
  97. 97Gonna choose a drag, because it's quite nice to hold a little bit of that beautiful cooking juice.
  98. 98Gonna choose a drag, because it's quite nice to hold a little bit of that beautiful cooking juice.
  99. 99Gonna choose a drag, because it's quite nice to hold a little bit of that beautiful cooking juice.
  100. 100Not reinventing the wheel here, just doing scallops with a little bit of bacon.
  101. 101Not reinventing the wheel here, just doing scallops with a little bit of bacon.
  102. 102Not reinventing the wheel here, just doing scallops with a little bit of bacon.

Ingredients

  • celeriac
  • celeriac
  • celeriac
  • amount butter
  • amount butter
  • amount butter
  • black peppercorn
  • black peppercorn
  • black peppercorn
  • coriander seeds
  • coriander seeds
  • coriander seeds
  • 20 % cream
  • 20 % cream
  • 20 % cream
  • milk
  • milk
  • milk
  • thyme
  • thyme
  • thyme
  • scallops
  • scallops
  • scallops
  • bacon
  • bacon
  • 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.
Silky Celeriac Puree | Clip Recipe