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

Good God, I LOVE your content and have learned more from you as a home cook than all the other culinary sources I follow *combined*. Sincere thanks for sharing your expertise and passion for food! I cannot wait for the day we can come to Fallow and experience your food in person. Than you for making me better in the kitchen!

Answer 2

Jack my lad my jaw dropped when you brought out the cab sauv vinegar, what an exceptionally clever complement to the natural flavor of the cauliflower and the rustic sweetness you add in by caramelizing. Bloody brilliant mate.

Answer 3

The green oil one that you're use in your restaurant is looking suuuuper nice. Can we have a tutorial for how to make a green oil❤

Answer 4

Such a great and instructive content! Thank you very much for putting it together. I do intend to try the courgette one this year. And if I have time, the cauliflower does look amazing (:

Answer 5

That cauliflower one is rather similar to one I had in mind, but I was going to use coconut milk, curry powder, and garam masala. I had the idea but not the technique, so thank you for that.

Answer 6

This channel absolutely rocks. My friends and family thank you.

Answer 7

This is very well put. I don't even cook and I'm able to understand this process.

Answer 8

Thanks for the tips guys, I am amazed

Answer 9

Golden content. Also, the Turkey travel was a hit. Looking good, mate!

Answer 10

I love this content! It's very descriptive and provides more ways to make and use a puree. Hopefully, one day, I'll be cooking just like you guys from Fallow.

Answer 11

i need to try the celeriac purée, i made a parsnip purée also with koriander seeds and served it also with scallops and a pommegranate jus.
it was great, coz it was a recipe by Marcus Wareing.

Answer 12

I'm not even big on cooking; But this is both informative, encouraging, motivating and interesting.

Answer 13

Beautiful, Enriching masterclass fellas. There ya go mate. God Bless.

Answer 14

The chef I'm working under recommended to read your content. It's pretty great!

Answer 15

For those who don't speak the King's English like myself:
Celeriac is Celery Root and Courgette is Zucchini.

Answer 16

I'd love to see a follow up content to demonstrate approaches to other kinds of puree that may not be as savory (ex. pistachio, apple, mango, etc.)

Answer 17

Great content. The hair is coming back in nicely, too!

Answer 18

I enjoyed Fallow's own take of the sriracha sauce on the cod's head dish on my visit last night. A nice twist with the added richness of the butter.

Answer 19

Great content, good info and easy to follow techniques.  Can't wait to add to my repertoire.

Answer 20

Excellent content, thank you. Trying the celeriac for sure!