Celeriac is a Winter root vegetable and is available in New Zealand from May through to September.
Makes: Enough to serve 4 Takes: 45 minutes Note: Can be made in advance
The method from this recipe seems convoluted. It is. But it is truly worth it! Based on an Auguste Escoffier recipe (known as the chef of kings and a founder of London’s Savoy Hotel) this puree is stunning with dark meats or deep-sea fish. It is vital that a stock of excellent quality is used, a simple homemade stock can be found on page x in the staples chapter. If you must use store bought stock dilute it by half with water.
1 bulb of garlic
1 tsp cold pressed extra virgin olive oil
3 celeriac (300g), peeled and sliced
50 g butter
1 large potato (200g), peeled and sliced
1 cup of best quality organic vegetable stock
2 tbsp of cream
sea or mineral salt
ground white pepper
Preheat oven to 200ºC
Cut and remove the top fifth off the garlic bulb to expose the cloves. Pour over olive oil and wrap in foil. Roast in oven for 45 minutes.
Meanwhile boil the celeriac in heavily salted water for 10 minutes. Drain.
Melt butter in a clean saucepan and add the blanched celeriac and potato slices, cover with the vegetable stock and simmer for 20 minutes until the liquid has mostly evaporated. Turn off the heat.
When the garlic is roasted squeeze the cloves into the pan with the cooked celeriac and potato.
Combine with cream and push through a sieve. Season with salt and white pepper to taste.
TIP: If preparing this puree for a dinner party it can be made up to 3 days in advance and reheated just before serving.