Recipe courtesy of Paul Benallick, Executive Chef, Steakfrites.
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ingredients
2
large celery root, peeled, and, medium, diced
4
bay leaf
2
cup 35% cream
salt, to taste
pepper, to taste
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directions
Step 1
Pour cream into a heavy bottomed pot and reduce by half over medium-high heat.
Step 2
In another pot, cover the celery root with water. Add bay leaves and season. Bring to a boil. Reduce heat and cook until celery root is fork tender. Remove bay leaves. In a food processor puree the celery root until just smooth. Add the cream and season to taste.
Step 3
Yield: 1 1/2 cups