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SV: Celery Root Puree
Nb persons: 3
Yield: 100g
Preparation time: 15 minutes
Total time: 2 hours
Source: ChefSteps
| 260 g | Celery root |
| 101 g | Heavy cream |
| 20.8 g | Unsalted butter |
| 7.8 g | Lemon juice |
| 2.1 g | Salt |
Peel celery root & slice into even, 1/8" slices (about).
Add cream, butter, lemon juice, and salt. Vacuum
seal.
Cook sous vide at 185° F / 85° C for 90 minutes.
Blend ingredients until smooth.
Reserve or serve (Prepare the puree in advance and keep
refrigerated or frozen in a vacuum bag for several days; it reheats easily
whenever you need it.)
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