Equipment
Ingredients
Root Vegetables
- 300 g yukon gold potato, peeled and diced into 2.5cm cubes
- 300 g celery root, peeled and diced into 2.5cm cubes
- 200 g turnip, peeled and diced into 2.5cm cubes
Dairy and Seasoning
- 60 ml heavy cream, warmed gently
- 50 g unsalted butter, cut into small cubes, room temperature
- 5 g fine sea salt
- 2 g ground white pepper
Nutrition (per serving)
Method
Peel the potato, celery root, and turnip. Cut all vegetables into uniform 2.5-centimeter cubes to ensure they cook at the same rate.
Place the diced vegetables in a large pot and cover them completely with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for 20 to 25 minutes.
Drain the vegetables thoroughly in a colander. Return the drained vegetables to the hot, empty pot off the heat. Let them sit uncovered for 2 to 3 minutes, tossing occasionally, to allow excess surface moisture to steam off and evaporate.
Pass the hot vegetables through a potato ricer directly back into the warm pot. Alternatively, mash them thoroughly with a potato masher until no large lumps remain.
Add the warmed heavy cream, room temperature butter, salt, and white pepper to the pureed vegetables. Fold the mixture gently with a spatula until the butter is completely melted and the ingredients are fully incorporated into a smooth, velvety puree. Serve immediately.
Chef's Notes
- Drying the vegetables after boiling is a vital professional step. Water is the enemy of a rich puree; evaporating it ensures the vegetables absorb the cream and butter fully.
- White pepper is preferred over black pepper in light-colored purees purely for aesthetic reasons, providing gentle heat without leaving dark specks throughout the dish.
- Warming the cream and ensuring the butter is at room temperature prevents the hot vegetables from seizing and cooling down too rapidly, which helps maintain a smooth emulsion.
- Celery root can sometimes harbor dirt in its deep crevices. Be aggressive when peeling, using a chef knife rather than a standard peeler to remove the tough, fibrous exterior completely.
Storage
Refrigerator: 4 days — Store in an airtight container. Press a piece of plastic wrap directly on the surface to prevent a skin from forming.
Freezer: 1 month — Freezing may cause slight separation or graininess. Thaw overnight and reheat gently while whisking vigorously.
Reheating: Reheat gently on the stovetop over low heat, stirring constantly. Add a splash of warm cream or milk to restore the silky texture if it appears too thick.
