Chef Ed Bilicki of
BlueZoo
– Lake Buena Vista, FL
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Celery root puree:
- 5 cloves garlic
- 4 ounces butter
- 3 cups milk
- 1 pound celery root, peeled and cut into large dice
Braised celery hearts:
- 1 celery heart, root end intact, tops reserved for later use
- 2 ounces unsalted butter
- ½ bunch fresh thyme
- 1 bay leaf
- Chicken stock or water to cover, 1-2 cups
- Salt and white pepper to taste
Celery leaf salad:
- 1/2 cup celery leaves
- 1/8 cup flat leaf parsley
- ½ teaspoon toasted celery seed
- ½ teaspoon toasted caraway seed
- Extra virgin olive oil
- Fresh lemon juice
- Salt and white pepper to taste
Method:
For celery root puree:
In a non-reactive pan, sweat garlic in 1 ounce of the butter.
Add milk and bring to simmer. Add celery root and cook until tender.
Remove from heat and strain celery root, reserving milk. Puree
cooked celery root in a blender while adding reserved milk to
a consistency slightly thicker than cream. With blender running,
emulsify the remaining butter into the puree, season with salt
and white pepper. Pour into a large ISO container and charge with
2-3 shots of NO2. Keep warm in a 130°F water bath.
For braised celery hearts:
Preheat oven to 375°F. Cut celery heart lengthwise (through
the root end) into 4 (¼-inch-thick) pieces. Heat a small
cast iron, or oven-proof, skillet over medium heat. Add the butter,
thyme and bay leaf, then place the celery hearts on top of the
herbs. Add enough chicken stock or water just to cover, about
an inch. Season with salt and white pepper, and place in oven.
Braise until liquid is evaporated and celery hearts are lightly
caramelized and tender, about 45 minutes.
For celery leaf salad:
Combine first four ingredients and dress with olive oil and lemon
juice to taste. Season with salt and white pepper.
To assemble:
Spoon a small pool of celery root puree on center of serving plate.
Top with warm braised celery hearts, and garnish with celery leaf
salad.
