# Silky Celeriac Puree

This video shows how to break down essential purees that every serious cook should master, focusing on silky celeriac puree.

- Total time: 60 min
- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- celeriac
- amount butter
- black peppercorn
- coriander seeds
- 20 % cream
- milk
- thyme
- scallops
- bacon

## Instructions

1. Start with a humble celeriac, which is quite an underused ingredient.
2. Start by prepping it with a knife.
3. Go around as if you were going to segment an orange or grapefruit.
4. This puree was very similar to what we did at dinner by Heston, a slightly simplified version down but again the technique is very similar.
5. Essence of this puree is about intensifying the flavor of the celeriac.
6. Get a pan on sort of medium low heat.
7. Go 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.
8. Get 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.
9. Give it a really good mix, make sure all the butter is covered in the celeriac.
10. Important that you add seasoning throughout the cooking process. If you add it just at the end, you get a basically salty flavor.
11. Turn it down to pretty much my lowest setting.
12. Gonna stir it every five minutes or so.
13. Enhance the flavor by adding a spiced milk.
14. Add 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.
15. You can always tell when your spices are roasted, you should be able to smell them first.
16. In with my milk, going for about 20% cream to milk ratio.
17. You can use 100% milk, you can use 100% cream, is all about depending on what sort of puree you want.
18. Gonna warm it through, and that when when we add the thyme and the spices back in, it's going to infuse into the milk.
19. Milk is now warming through is gonna add my spices in and then we'll set this milk aside now.
20. That will infuse for about 45 minutes to an hour basically the time it takes for my puree to cook.
21. Celeriac is breaking down nicely now.
22. Cook celeriac further and further and further, it only gets better.
23. That's been infusing for the same amount of time that celeriac has been cooking, I'm just going to pass it through a strainer.
24. A 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.
25. Continue to cook it for about another 5 to 10 minutes.
26. Our puree is now ready to blend.
27. Give or take altogether, you're looking at about an hour for this celeriac puree.
28. Always recommend splitting your blending into two parts, so always blend it.
29. Once you blend it halfway through, you then want to just adjust your seasoning.
30. Serving our puree with some beautiful scallops.
31. Add a little bit of bacon to go with our scallops.
32. This stage isn't essential to be honest, if I was at home I probably wouldn't bother either.
33. Gonna choose a drag, because it's quite nice to hold a little bit of that beautiful cooking juice.
34. Not reinventing the wheel here, just doing scallops with a little bit of bacon.

## Equipment

- knife
- pan
- wooden spoon
- pot
- induction plate
- small cooking strainer
- NutriBullet blender
- spoon

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1GUMyfN7R6/
- Recipe page: https://www.cliprecipe.com/recipe/430fbf1b-baa8-4867-9f42-814627624f17
- Extracted: 2025-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt