Wolfgang Puck's Celery Root Puree
A Great Addition to Any Seafood Meal
This is the Oscar version of the popular dish, "Surf and Turf," created by Chef Wolfgang Puck expressly for the 2002 Governor's Ball, the party where stars wine and dine at the Academy Awards.
It combines sesame-crusted salmon with celery root puree and New York steak with stir fried vegetables and Wasabi Sauce. Check out this surf and turf recipe.
Ingredients
Cooking Directions
Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, about 15 to 20 minutes.
Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
Yield: Makes about 2 1/2 cups
(Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)
Recipe Summary
Main Ingredients: celery root, cream, potatoes
Course: Dinner, Dressing, Sauces and marinades
