Celery Root Purée
Silky sous vide celery root purée cooked with cream and butter, then blended smooth. Yield: about 600 g, enough for six portions.
⏱️ Prep: 10 min🍳 Cook: 90 min🍽️ Makes 600
Nutritionper 100 g›
134
Calories
2g
Protein
9g
Carbs
10g
Fat
Ingredients
| 500 g | Celery root |
| 195 g | Heavy cream |
| 40 g | Butter, unsalted |
| 15 g | Lemon juice |
| 4 g | Salt |
Instructions
- Peel celery root (500 g).
- Slice celery root into even, thin slices.
- Add cream, butter, lemon juice, and salt. Vacuum pack the celery root slices together with the heavy cream (195 g), unsalted butter (40 g), lemon juice (15 g), and salt (4 g), and vacuum seal.
- Cook sous vide at 185°F / 85°C for 90 minutes.
- Blend the ingredients until smooth.
- Reserve purée (or serve).
Equipment: Sous vide setup, blender, digital scale, sieve, chamber vacuum sealer (optional). Timing: 2 hours mostly unattended, 10 minutes active prep. Yield: About 600 g, enough for six portions. From https://www.chefsteps.com/activities/celery-root-puree