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

The tips I am getting from real foodie star chefs are second to none. These lads just live it.
I've been a home cook since childhood 42 now. It's great to get the inside scoop on so many beautiful techniques and recipes. If I'm in London, I know where I'm going for dinner. Win Win. Great content.

Answer 2

Made the celeriac one today because I spotted one "hanging about" in my French supermarket. That's something else I can happily add to my repertoire. Thanks for the nutribullet tip. My normal blender wasn't handling it, even on puree setting. Switched to the bullet and creamy.....perfect texture.

Answer 3

You really fire me with enthusiasm- I will certainly try all three of these. Thanks for making vegetables important, not just a 'side' to fill up a plate.

Comments

which three?

Answer 4

The confidence to share is what makes the greats

Answer 5

Great content
I can't imagine having this when i was growing up 25 years ago. Seriously good work on these contents!

Answer 6

I put Grand Marnier in with the carrots towards the end of steaming.

Answer 7

Your contents are always brilliant, this is head and shoulders above all the other chef / cooking channels.
I am pretty competent in the kitchen but I really don't have puree in my repertoire.
I always learn loads from your contents but this one especially so.
Chef skills levelled up. Thankyou.

Answer 8

This was such a great content. Thanks Jack and crew! Love your sentiment. "I can tell you what to put in it, but I want it so you taste and can make the decision next time." Perfect!

Answer 9

Thank you for your great tuition as always

Answer 10

What a super knowledgeable, down to earth, wonderful teacher this chef is

Answer 11

I cook a lot with celeriac, either roasted or in a puree or in a risotto (with fennel of course), but I'm intrigued with your technique of chopping them rather thinly and cooking out the moisture, so surely I shall give that one a try, cheers!

Comments

Its a great tip, the more moisture that gets cooked out intensifies the flavor

Answer 12

Roasted veggies puree and add it to my turkey gravy. Adds such a richness and flavor that takes a regular thanksgiving gravy to a star.

Answer 13

You guys are truly amazing! I feel like I'm reading magicians explain the trick. It gives me the confidence to create the magic at home for friends and family. Thanks to you all for sharing these techniques.

Answer 14

A good carrot purree is divine in my opinion. It's genuinely something that helped imprint certain dinners into my memory

Answer 15

I'm dairy Intolerant and egg Allergic- love the Courgette puree - thks for the method. Definitely using this - I do fish, Courgettes, basil oil & white beans, this'll up my game completely!

Answer 16

I was listening to the latest ep of The Barstewards Enquiry and Lee Keys mentioned Fallow. He said if you’re ever in London go to Fallow because you did the most amazing food. Even a horse racing podcast is talking about you

Answer 17

I learn so much from this channel. It evolved my home cooking and I love it. I have a request for you! Please show a truly outstanding vegetarian dish to delight my wife (please no meat broth, sadly), because she misses out on the wonderful meat dishes.

Answer 18

The hair is coming in real nice!

Answer 19

Incredible insight in the process of observing and slightly altering your subject. You earned a subscriber because I'm earning better dishes that I cooked because of you guys

Answer 20

I am making celeriac purée from when you did a short with it. It is an awesome side for many kinds of meat, and yet so simple and delicious. ❤