Celery Root (Celeriac) Puree
Created by Chef Oscar Martinez • Havana Central Restaurant • havanacentral.com• Course: Condiments & Sauces • Diet: Vegetarian • Season(s): Fall, Winter
Ingredients
- 1 1/2 pounds celery root (celeriac), peeled
- 3 cups milk
- 3 tablespoons unsalted butter
- 1 teaspoon granulated garlic
- 1 clove garlic, smashed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
In a medium sauce pan, add celery root, garlic clove and milk to cover. Bring to a simmer until celery root is tender. Strain mixture using a fine mesh sieve. Set over a medium bowl. Smash root with a wooden spoon or a potato masher. Stir in butter, granulated garlic. Season with salt and pepper. Serve immediately over grilled meat, seafood or vegetables. From Westchester\'s Ridge Hill Chef Series: westchestersridgehill.com |