Ingredients:

  • 2 medium-large Celery Root (Celeriac), peeled and diced
  • 1 medium Russet or Yukon Gold Potato, peeled and diced (~150 g)
  • 1 cup Whole Milk
  • 1 cup Vegetable or Chicken Stock (plus more if needed)
  • 4 tablespoons Unsalted Butter (for purée)
  • 1/4 cup Heavy Cream
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 8 tablespoons Unsalted Butter (for browning)
  • 12 large Fresh Sage Leaves
  • 1/2 cup Hazelnuts, roughly chopped and toasted
  • 1 teaspoon Fresh Thyme Leaves (Optional)

Instructions:

  1. Peel the Celeriac: Trim the top and bottom of the celeriac flat. Using a sharp knife, slice downwards to remove all the thick, knobbly skin. Cut the peeled celeriac and the potato into uniform 1-inch (2.5 cm) cubes. If not cooking immediately, place the cubes in water with lemon juice to prevent oxidation.
  2. Start the Cook: Place the diced celeriac and potato cubes into a large saucepan. Add the whole milk, stock, and a generous pinch of salt. The liquid should just cover the vegetables.
  3. Simmer until Tender: Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Cook for 25–30 minutes, or until the celery root and potato are fork-tender and begin to crumble easily.
  4. Drain and Retain Liquid: Carefully drain the cooked vegetables into a colander, reserving the cooking liquid. This liquid will be used to adjust the final consistency.
  5. Process for Texture: Pass the hot vegetables through a potato ricer or food mill directly back into the saucepan. For the silkiest texture, use an immersion blender to smooth them out further.
  6. Finish the Base: Stir in the 4 tablespoons of unsalted butter and the heavy cream. Whisk vigorously until smooth. If the purée is too thick, gradually add the reserved cooking liquid, a tablespoon at a time, until it reaches a soft, velvety consistency. Taste and adjust seasoning with salt and pepper. Keep warm.
  7. Toast the Hazelnuts: If not pre-toasted, toast the chopped hazelnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Set aside.
  8. Make the Brown Butter: Melt the remaining 8 tablespoons of butter in a small, light-coloured saucepan over medium heat. Swirl the pan occasionally. The butter will foam, then the foaming will subside.
  9. Infuse the Sage: As soon as the milk solids at the bottom turn golden amber brown and smell nutty (4–6 minutes), immediately remove the pan from the heat. Drop the fresh sage leaves into the hot brown butter; they will sizzle and become crisp immediately (about 30 seconds).
  10. Serve: Spoon the warm Celery Root Purée into bowls. Drizzle the brown butter and the crispy sage leaves over the top. Garnish generously with the toasted hazelnuts and fresh thyme, if desired.