Celeriac Cream
35m
This is a simple recipe that enhances the flavor of celeriac, transforming it into a lumpy cream.
You can serve it with meat, as it can definitely enhance a good steak.
If you can't find celeriac, feel free to use any bulb, including turnip or daikon radish!
Trim, peel, and dice 1 large celeriac into medium pieces
Trim, peel, and dice 1 medium onion into medium pieces
Add 1 tbsp of extra virgin olive oil to a wide pot over medium-high heat
Add the diced celeriac and ½ tsp of salt
Season with black pepper to taste. Stir regularly to avoid burning the celeriac
Add the diced onion and cook until it is translucent and the celeriac starts to brown
Add 1 tbsp of butter and stir
Add 1 cup of heavy cream
Simmer over low heat for 20m until the cream is reduced by half
Transfer the celeriac and cream to a blender. Pulse on low speed until everything starts to comes together
Add ¼ cup of heavy cream and blend on low speed until combined, but still chunky
Add 3 tbsp of extra virgin olive oil and ¼ cup of heavy cream. Blend until smooth and adjust the salt if needed. The celeriac cream is ready
Enjoy this rich and savory cream!
Yield 2 portions
Large Celeriac
1
Heavy Cream
1½ cups
Medium Onion
1
Butter
1 tbsp
Extra Virgin Olive Oil
tbsp 4
Black Pepper
to taste
Salt
½ tsp