Celeriac purée, sous vide

Celeriac is a gorgeous thing. We love to use it in remoulade and as a replacement to mash potato (pomme purée) when the dish calls for something lighter.

Difficulty

easy

Yield

600 g (servings 4 –6)

Ingredients

Weight

Volume

Procedure

Celeriac, peeled and cut into 0.25" / 0.6 cm slices

500 g

1 small

Vacuum seal in a single layer and cook sous vide at 85°C / 185°F for 1 hour.

Transfer to a deep-sided bowl and purée with a stick blender.

Crème fraïche, half-fat

100 g

⅖ cup

Salt

2.5 g

½ tsp

Pepper, white

0.3 g

⅛ tsp

Nutmeg (optional)

0.1 g

1 pinch

Add to bowl and stir to combine.

Nutrition

Serving size 150 g; calories 86.2 kcal, kilojoules 360.5 kJ, protein 2.6 g, carbohydrates 10.3 g, sugar 2 g, fat 3.4 g, saturated fat 2 g, unsaturated fat 1.8 g, trans fat 0 g, fiber 2.3 g, cholesterol 9.7 mg,

Type purée

Author bhsimon

Yield

Servings

–

Serving size 100–150 g

Serve	Per serve
Energy (kcal)	86.2
Energy (kJ)	360.5
Protein (g)	2.6
Fat (g)	3.4
Carbs (g)	10.3
Sugars (g)	2
Fiber (g)	2.3
Sodium (mg)	387.6
Cholesterol (mg)	9.7

Full details