Cascading Kitchen Notes
Lay this down as a foundation on the plate and nestle in a piece of protein. It adds a richness and depth of flavor to each bite and makes a nice presentation as well. The flavors are delectable, smooth and subtle.
The purist can skip the sauteed shallots or onions and just steam the celeriac cubes and mash with butter.
In 6 Tb butter gently sauté:
- ¾ cup of chopped shallot (you can substitute yellow onion)
- ¼ tsp salt and
- ¼ tsp black pepper
Peel and cube 2 celeriac and steam for 20 min. Drain and place in a bowl or pot to puree with an immersion blender
Add the sauteed shallot and butter.
Puree until smooth but still has some texture. You don’t want it to look like baby food!
The flavor is very delicate so skip the garlic and over seasoning temptation.
You can make this ahead and store it in an oven-proof dish. Now you’re ready to pop it in the oven for a lovely side dish. It will easily hold for 2-3- days.
You’ll be in for a grand treat.Print This Post