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

Outstanding presentation, as usual. This channel is superb!

Answer 2

Great content i would love to see content on classic desserts

Answer 3

Just FANTASTIC!!!! Thank you so much ❤❤❤

Answer 4

Just discovered your content and subscribed. Thanks for showing us this technique!

Answer 5

Exquisite Master Puree techniques my Respect Chef

Answer 6

Oooh! That cauliflower! Yum. I dunno if that, or the courgettes with the lamb chops is my fave. I might have added a bit of mint to the courgettes to complement the lamb even more. I’ll definitely have to try all of these – I can always use them up by extending them as a soup. Thanks!

Answer 7

Never heard of celeriac before. Will have to look for it in the future. I live in Texas.

Answer 8

I like the coffee grinder for spices. Just make sure you label it as such so that you don't have company over who wake up before you and make coriander anise cumin coffee.

Answer 9

Love your stuff! TY SO MUCH for sharing with us!! :)

Answer 10

Thank u guys fantastic

Answer 11

Thank you chef

Answer 12

This one is another "keeper". I am so thrilled with the techniques you pass on to us, and especially so that you don't "dumb it down" to least-common-denominator recopies.

Answer 13

I'm Australian and have never seen or heard of celeriac.
Love the self aware comments about butter.

Answer 14

I may come to England just to eat at Fallow.

Answer 15

I love how he said 'make sure all the butter is covered in the celeriac'

Answer 16

MasterClass, thank you. GR

Answer 17

Thank you for such an amazing and understandable demonstration! I can't wait to try these!

Answer 18

Best in the game.

Answer 19

Just a few days ago I was searching how to make purées and didn't find anything I liked. I have a lot of fresh peas and I'm looking to make a pea purée. Even though these aren't peas purées, maybe I can use some of the techniques I've learnt here. The cauliflower one is also on my list. I used to make one where I cooked the cauliflower in milk, but this one looks better!