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.
Celeriac, peeled and cut into 0.25" / 0.6 cm slices
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
Add to bowl and stir to combine.