Go to the Recipe: Celery Root Purée
In this case, what is the advantage to cooking the celery root sous vide? To prepare the overall dish, my sous vide equipment will likely be tied up with the pork cheek, so is there any downside to just boiling the celery root to prep the puree? Thanks!
No downside to poaching the celery root in a simmering pot. The advantage of cooking it sous vide at a lower temperature is that there is a much smaller risk that you will overcook the celery root. We also recommend preparing the entire celery root puree in advance and then just reheating the finished puree sous vide in the same bath that you're using for the meats.
Great dish, but I had to up the percentage volume of cream to get a smooth texture.
Christopher – Did it require a lot more cream to get the desired texture?
The video says 15 g salt, whereas the recipe says 4 g...
Would this work just as well with the heavy cream in the bag?
The video instructions deviate pretty significantly from the written instructions. E.g. DorarNoSella's point about the salt. Also though, the video shows the celery root being cooked sous vide without the cream and other ingredients, while the recipe instructs us to cook the celery root with all of those things in the bag. Any clarification?
It ultimately won't make a difference wether or not the veg is cooked with or without the cream.
- originally posted by Grant Lee Crilly
Thanks for the reply, Grant. Is this the case for pretty much any vegetable you're going to cook sous vide for a puree? You can imagine how those of us without chamber sealers struggle to get the liquid ingredients into bags.
It's more complicated than that. If there is a lot of fat in the liquid or you add oil to the bag then the veg will cook completely differently. The oil will make the outside of the veg very crunchy while the inside will become very soft. If you are making a puree, it will become grainy then. Some liquids also might curdle, oxidize, or turn to unwanted colors so its pretty case specific. The best thing to do would be to also try out a test batch.
Can I reserve the puree for a few days? Should it be vacuum sealed to reserve?
Yes you can. Vacuum sealing would be best, but is not essential.
I love this website and the information it contains but I have serious reservations about cooking everything in plastic bags which have proven to leach estrogen-like chemicals into the liquids they contain. I suppose at a low temperature maybe this would not be as much of an issue but I would love this to be addressed. Many products labelled as BPA free are simply using new chemicals that have not been tested as thoroughly as so we are not yet aware of the dangers they impose. I would reference a documentary called Plastic Planet.
Hi Neil:There has been an extensive discussion of this, and I've pointed to the most recent publication that I know of that address these concerns. You can find more here:http://forum.chefsteps.com/dis...Here is one of the more relevant pieces of recent research on the subject:http://www.ncbi.nlm.nih.gov/pm...Although it raises some important questions worthy of further research, the important part of this research is to note that the high-density polyethylene used in sous vide packaging required extreme "stressing" before chemicals with estrogen activity (EA) reached detectable levels. In other words, the plastics used in sous vide needed to be abused in autoclaves, repeatedly microwaved, and so on before the researchers could detect potential molecules of concern. These are very, very different conditions than occur during sous vide cooking.It is also an open question as to whether compounds with EA presents a health risk to humans? And, if so, at what dosage?But of course, if you're uncomfortable with cooking in plastic, we certainly understand that concern.
You could not have answered the question any better. Thank you very much you have eased my concerns and I appreciate the fact that you are openly willing to discuss it and you are interested in the facts yourselves as opposed to ignoring it and not being interested in the science behind it. I love this website and I intend on buying your sous vide products once I am able to afford it which is hopefully very soon.
How about steaming the celeriac slices? How long would you steam them?
Similar recipe from Swiss chef Peter Knogl: blanch 500g celeriac cubes in salt water, strain cubes and sauté in 70g butter, add 400g heavy cream, cook on low heat until soft, puree with immersion blender and put through fine-mesh sieve, season with salt and NUTMEG, refine with some cold butter cubes. Goes well with beef, pearl onions, red wine sauce... :-)
- originally posted by Charles Freilich
even frozen it will only last a couple of days, Chris?
just some advice to the noob from the noob. I there is excess water in the bag after the root is cooked, strain it or you'll end up with some soup.
Simple, yet good. I also had to add more heavy cream and salt at the end to get the taste and consistency I was after.
If my water bath was at 144F how long would you recommend cooking?
Your water bath isn't hot enough. You need the higher temperatures to break down the cell walls in the plant. A 144°F water bath won't do it. Now, if you left it sit in that water, for say 10-15 days, it might start to break down, but that would be more along the lines of the plant matter beginning to putrefy, rather than being cooked.
What temperature would you reheat at
I used your typical method for Puree (carrot, cauliflower...etc.) which means 500g celery root, 100g water, 100g butter and 4g salt, cooked in s pot and then blend it, I added and 40 g of milk))) it was quite good))))
This was excellent; velvety and creamy with a very subtle vegetable taste.
Dont you hate when some not it all comes and nit picks you're blog.. Sorry 😒, Celeriac and Celery are not the same plant. Celery is not the top of a celeriac. They come from the same family. One grown for the green celery, one for the root.
is it possible to do this with only 80°C?
i'd like to pair this with 24h glazed lambshanks, and thought of just adding the celeryroot in a bag in the last hours.. my waterbath container also allows no higher temp than 80° .. would it just take a bit longer then?
