Recipe No 627 purée

Celeriac purée, sous vide

Celeriac is a gorgeous thing. We love to use it in remoulade and as a replacement to mash potato (pomme purée) when the dish calls for something lighter.
Difficulty
easy
Yield
4–6 serves • 600 g
Metric Imperial

Processes

  • Celeriac, peeled and cut into ¼" / 0.6 cm slices (1 small)
    500 g
  1. 01
    Vacuum seal in a single layer and cook sous vide at 85°C / 185°F for .
  2. 02
    Transfer to a deep-sided bowl and purée with a stick blender.

  • Crème fraïche, half-fat (⅓ cup + 1 tbsp)
    100 g
  • Salt (½ tsp)
    2.5 g
  • Pepper, white (⅛ tsp)
    0.3 g
  • Nutmeg (optional) (pinch)
    0.1 g
  1. 03
    Add to bowl and stir to combine.

Categorisation

Category
purée
Meal
component
Diet
omnivorous
Tags
celeriac purée