Four Essential Chef Purees

Ingredients

• 500 g Celeriac (peeled and cut into very small dice)
• 30 g Unsalted Butter (divided, softened)
• 1 tsp Black Peppercorns (lightly crushed)
• 1 tsp Coriander Seeds (toasted)
• 200 ml Milk (whole milk preferred)
• 50 ml Heavy Cream (adds richness)
• 4 sprigs Fresh Thyme (leaves stripped)
• to taste Salt (season throughout)
• 500 g Carrots (thinly sliced or grated)
• 15 ml Olive Oil (extra‑virgin, for sauté)
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 1.5 cloves Garlic (finely sliced)
• 100 ml Carrot Juice (add gradually)
• 20 g Apple Cider Vinegar (≈1 tbsp, for acidity)
• 300 g Corette (Chervil) (washed, stems trimmed)
• 20 g Fresh Basil (half bunch, leaves torn)
• 15 g Chives (ends only, roughly chopped)
• 800 g Cauliflower (cut into florets)
• 30 g Parmesan Cheese (aged, grated)
• 15 ml Cabernet Sauvignon Vinegar (≈1 tbsp)

Instructions

1. Prepare Celeriac

   Trim the top and root of the celeriac, peel, and dice into very small cubes (about ½‑cm).

   Time: PT10M

2. Sweat Celeriac in Butter

   Heat 20 g butter in a heavy skillet over medium‑low. Add the diced celeriac, season with a pinch of salt, and stir to coat. Cook, stirring occasionally, until the pieces are soft but not browned (about 15 min).

   Time: PT15M

   Temperature: Medium‑low

3. Add Spices

   Add crushed black peppercorns and toasted coriander seeds. Stir for 1‑2 min until fragrant.

   Time: PT2M

4. Infuse Milk & Cream

   In a small saucepan, combine 200 ml whole milk with 50 ml heavy cream, a few sprigs of thyme, and a pinch of salt. Warm gently (do not boil) for 5 min, then remove from heat and let steep while the celeriac continues to cook (≈45 min).

   Time: PT5M

   Temperature: Low

5. Reduce Celeriac to Dry Paste

   After the celeriac is fully softened, increase heat to low and uncover. Stir continuously, allowing excess moisture to evaporate until the mixture looks almost dry and glossy (another 10 min).

   Time: PT10M

   Temperature: Low

6. Blend Celeriac Puree

   Transfer the hot celeriac to the blender. Add half of the infused milk‑cream mixture, blend on low then gradually increase speed until smooth. Add more milk‑cream as needed to reach a velvety consistency. Taste and adjust salt.

   Time: PT5M

7. Prepare Carrot Puree – Slice Carrots

   Thinly slice or grate 500 g carrots so they cook quickly.

   Time: PT5M

8. Sweat Carrots

   Heat 15 ml olive oil and 10 g butter in a skillet over medium‑high. Add carrots, a pinch of salt, and stir. When the first droplets of water appear, lower heat, cover, and let steam for 15 min.

   Time: PT15M

   Temperature: Medium‑high then low

9. Add Aromatics

   Stir in ground cumin, ground coriander, and sliced garlic. Cook uncovered for 5 min until fragrant.

   Time: PT5M

   Temperature: Low

10. Incorporate Carrot Juice

    Add carrot juice gradually, stirring after each addition, until the carrots are just covered and the mixture is glossy (about 100 ml). Continue to simmer for another 5 min.

    Time: PT5M

    Temperature: Low

11. Blend Carrot Puree

    Transfer the hot mixture to the blender, add a knob of butter (≈10 g) and 20 g apple cider vinegar. Blend on low then increase speed until smooth (≈2 min). Adjust seasoning with salt.

    Time: PT2M

12. Prepare Corette (Chervil) Puree – Trim & Wash

    Rinse 300 g corette leaves, discard tough stems, and pat dry.

    Time: PT5M

13. Sauté Corette with Herbs

    Heat 30 ml olive oil in a pan over medium‑high. Add corette, chopped chives, torn basil leaves, and 1.5 sliced garlic cloves. Season with salt and sauté for 5‑8 min until wilted but still bright green.

    Time: PT8M

    Temperature: Medium‑high

14. Blend Corette Puree

    Transfer the hot herb‑vegetable mix to the blender, add a drizzle of extra‑virgin olive oil (≈15 ml) and blend on low then medium until ultra‑smooth (≈2 min). Taste and add a pinch of salt if needed.

    Time: PT2M

15. Chill Corette Puree

    Pass the puree through a fine mesh sieve into a bowl set over an ice bath. Stir gently until the temperature drops below 10°C.

    Time: PT5M

16. Prepare Roasted Cauliflower Puree – Cut Cauliflower

    Break 800 g cauliflower into florets.

    Time: PT5M

17. Roast Cauliflower

    Toss florets with 30 g butter, a pinch of salt, and spread on a baking sheet. Roast in a pre‑heated oven at 220°C for 30 min, stirring halfway, until deep golden and caramelized.

    Time: PT30M

    Temperature: 220°C

18. Finish Cauliflower Puree

    Transfer roasted cauliflower to a saucepan, add 150 ml milk and 50 ml cream. Warm gently for 5 min, then blend with 30 g grated Parmesan and 15 ml Cabernet Sauvignon vinegar until silky (≈3 min). Adjust salt and pepper.

    Time: PT8M

    Temperature: Low

19. Strain Cauliflower Puree

    Pass the blended cauliflower through a fine mesh sieve for an extra‑smooth texture.

    Time: PT2M

20. Serve or Store

    Portion each puree onto plates as a base for proteins, or let cool and store according to storage guidelines.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

18 g

Fat

13 g

Fiber

4 g