Celeriac Puree, Sous Vide

https://recipes.anovaculinary.com/recipe/sous-vide-celery-root-puree

TARGET

• 190°F / 1 ½ Hours

INGREDIENTS

• 1 pound celery root, peeled and cut into ½-inch-thick slices
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon ground white pepper, plus more to taste

DIRECTIONS

1. Set the Sous Vide Cooker to 190°F (87°C)

2. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 ½ hours.

3. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a blender or food processor. Puree until smooth.

4. Season to taste with salt and pepper. Serve.