How to make a chef-quality puree with cerak?

Question

Can anyone offer any tips or perhaps a recipe for working with cerak to create a puree worthy of a five-star restaurant?

Answer 1

"Make sure all the butter is covered in the celeriac", spoken like a true chef!

Comments

I just went over this part twice to understand it right

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I came here to say this!

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Gave me a chuckle.

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Coverin'*

Answer 2

I made a celeriac purée following your shorts recipe and it worked like a treat. I even added my own twist by infusing the milk with charred leek greens and onion scraps similar to your smoked soubise recipe. Absolutely legendary

Comments

Greetings from Germany my brother, I will try exactly that! Tysm for the (hopefully) great idea.

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Charred leek/spring onion greens also make amazing infused oils

Answer 3

When is the cookbook coming out? I love how generous you are with your recipes.

Comments

Yes! Needed

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They should do their own updated "La Repertoire de la Cuisine" with all the fundamental sauces and techniques etc.

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They do this as a marketing practice for the restaurant. I guarantee a cookbook would cost them more and deliver less than this channel.

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​@@BurtanniaLe répertoire

Answer 4

This is such solid advice. This channel never disappoints

Answer 5

For many years, finding good purée recipe/instructions was almost impossible. The results of a search used to be miserable. Until now! can't wait to see the view count on this content five years down the line. Great content Jack.

Comments

then i shall make my mark; here at a significant milestone!

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40,000 views

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It will be the most viewed purée content on the Internet!

Answer 6

50/50 cauliflower and celeriac, with a little garlic, butter and cream is really good! Add salt, nutmeg and white pepper to taste. Yummi!

Answer 7

He had me at 750 g of butter. I started laughing hysterically. This is becoming one of my all time favorite sources of education. SOLID SOLID EDUCATION!

Answer 8

"It's about tasting it, understanding it, so you can do it the next time." That is teaching! Yes!

Answer 9

10/10 as per usual, I can't thank you guys enough. My own cooking has become so much better through reading your posts, and your recipes are always a winner. I'd pay for this privilege.

Answer 10

You guys have stepped this channel up so much and it really is the holy grail of food content for me now. You're spoiling us, cheers! Love celeriac puree, can't wait to try with the coriander. Must come in for dinner and pay my respects soon!

Answer 11

for the past 3-4 years i've been making celeriac puree for every special occasion. every time somebody new comes over who hasn't tried it yet, they're concerned, every time they leave, they ask for a recipe. it's an amazing product

Comments

also as i side note, you decrease the active cooking time by curing it small and roasting with butter and olive oil, low and slow till golden brown

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and it browns beautifully if you add a tiniest bit of sugar

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See also parsnip puree for same guest reaction with a roast dinner!!

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I hated parsnips when mum added them to soups. Maybe a purée with a knob of butter in it would be a way to go.

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I've been enjoying celeriac since I accidentally planted it instead of celery. It's a go to side at Thanksgiving. I've experimented with all sorts of cooking methods from roasting to boiling to frying. Poached Pear is an excellent addition. I've spiced it different ways with cardamon (my fave), horseradish, cayenne and other stuff. Always with butter and cream, usually wizzed in a food processor, none of that passing it through a sieve stuff, there's enough to clean up already. Super flexible, always a hit...

Answer 12

I've been three times - they never disappoint. I'm working my way through the menu. The restaurant itself is just a gorgeous space.

Comments

I went to Roe last year. Absolutely fantastic

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Congrats on being early.

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i wish i could but i probably do 1 on the menu and im bust for the month.

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they're menus are actually extremely well priced for Michelin level food :)

Answer 13

You are doing the Lord’s work. No other source shows you this, the mother sauces, etc. Keep it up please

Comments

Agreed. ❤❤❤❤

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its true. Ive been longing for a michelin styled channel but instead we've been stuck with fancy cooks preparing basic food.

Answer 14

One of my favorite parts of your content is when you or your compadre taste the final dish and your eyes roll back in your head it's so good.

Answer 15

Sad to see there are so few likes. I am an 80-year-old dabbler in the kitchen. I simply love cooking, and I deeply appreciate your presentations. Sadly, though, I have yet to try any of the presentations. Hopefully I will before I pass on into another time. Have you any books on the market?

Comments

I just pushed the like button because I don't want you to be sad

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The content's only been out for a short time Tom. Give it a few days and I’m sure they’ll increase

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Try a few Fallow presentations. Your friends and relatives will be amazed at your cooking.

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80 years young? Against all odds, dad made it to 94. He was trimming his hedges, cooking and keeping house until weeks before he was called home. You may have plenty of time to try new recipes (and you’re worth it ;)) A weekly new treat is well worth looking forward to. Cheers!

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Holy shit Tom! Cheer up!

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whats really sad is that you're sad a millionaire doesn't have likes and you're 80?

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Few? Old man u trippin

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also

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Sadly ppl like reactions more instead of good content like this

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So few likes? There’s 250k views mate

Answer 16

I really respect these guys' skills.

Answer 17

I can't stress enough how happy I am with this channel

Answer 18

These comments man...

"It's criminal they don't have a bigger following" with well over a mill subs and growing quickly...

"It's sad this doesn't have more likes" on content that's just been posted...

Y'all deserve a Michelin star for the quality of the absolute glazing going on in here

Answer 19

Another excellent content that doesn't try to entertain us, just shows us how to do things right. Great job as usual.

Answer 20

I always appreciate that while expressing the purpose of adding an ingredient (high quality olive oil for a peppery flavor) you guys also offer alternatives (milk or portions of cream) while cooking. I think any other cook or chef agrees that some end results call for a bit of syncopation and artistic freedom depending on how you are feeling that day or whom you’re cooking for ❤ love this content