Celeriac and Nutmeg Purée
Executive chef David HawksworthThis vegetable dish has a refreshing, mild bitterness that wakes the palate.
2 large celeriac roots, peeled
4 cups (1 L) milk
1 tsp (5 mL) salt
1 whole nutmeg
Cut each celeriac into eight pieces. Place in medium saucepan and cover with milk and salt. Simmer on medium-high heat until cooked, about 8 to 10 minutes. Drain, reserving liquid. Wear rubber gloves to squeeze remaining liquid from celeriac. Purée celeriac in a blender until completely smooth. If required, add cooking liquid to attain desired consistency. Season with grated nutmeg and serve. Serves 4.
source: "This February, Go West", alive #380, 2006
