Chef Thi from Powisset Farm has a talent for making a spectacular meal out of things you’ve never heard of. For this recipe, she suggests cutting off both ends of the celeriac, so it sits flat on a cutting board. Then, using a sharp knife, cut off the vegetable’s skin in the same manner you would use to remove the exterior of a pineapple. Use this same technique to remove the tough skin of certain winter squashes, such as butternut.
Pureed Celeriac (serves 4)
4 tablespoons butter
1 celeriac, peeled and diced
3/4 cup heavy cream
Melt the butter in a large skillet, then add the celeriac and a large pinch of salt. Cook over low heat for 20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If it starts to stick to the skillet, add a splash of water to loosen it.
Meanwhile, bring the heavy cream to a low simmer in a small saucepan.
Transfer the cooked celeriac to a food processor and pulse until smooth. Slowly add the warm cream and continue processing until the celeriac transforms into a soft puree. Season with salt and pepper to taste.