Equipment
Ingredients
Main Ingredients
- 800 g celeriac, peeled and cut into 2cm cubes
- 50 g unsalted butter, cut into small cubes
- 80 ml heavy cream, warm
- 8 g kosher salt
- 1 g ground white pepper
Nutrition (per serving)
Method
Using a vegetable peeler or paring knife, vigorously peel the tough outer skin of the celeriac until only the creamy white flesh remains. Place on a cutting board and use a chef's knife to chop the flesh into even 2cm cubes.
Place the celeriac cubes in a large saucepan and cover with cold water. Add a generous pinch of kosher salt. Bring to a boil at 100°C/212°F over high heat, then reduce the heat to maintain a gentle simmer. Cook until the celeriac is completely tender and offers no resistance when pierced with a knife.
Drain the cooked celeriac thoroughly in a colander. Return the drained cubes to the still-hot saucepan off the heat. Let them sit for two minutes, tossing occasionally, to allow excess surface moisture to evaporate.
Transfer the warm, dried celeriac to a food processor. Process until broken down into a coarse mash. Add the cubed unsalted butter, warm heavy cream, kosher salt, and ground white pepper.
Continue to blend on high speed for two to three minutes until the mixture is exceptionally smooth, silky, and homogenous, pausing to scrape down the sides of the bowl as needed.
Taste and adjust seasoning if necessary. Serve immediately while hot, or keep warm over a bain-marie until ready to plate.
Chef's Notes
- White pepper is strictly preferred over black pepper in this recipe to maintain the pristine, elegant ivory color of the finished puree.
- Celeriac oxidizes and discolors quickly once peeled. If you are not boiling it immediately, submerge the cut cubes in cold water with a splash of lemon juice or white vinegar.
- For an ultra-refined, Michelin-style texture, push the blended puree through a fine-mesh tamis or chinois. This removes any fibrous strands the blender missed.
- Do not skip the steam-off step after draining. Celeriac acts like a sponge, and excess water will dilute the flavor and ruin the velvety texture.
Storage
Refrigerator: 4 days — Store in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming.
Freezer: 2 months — Freeze in airtight containers. Texture may separate slightly upon thawing but will emulsify again when reheated and stirred vigorously.
Reheating: Warm gently in a saucepan over medium-low heat, stirring frequently. Add a splash of cream or water if the puree has thickened too much in the fridge.
