Bruno Albouze carrot puree
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Carrot & Celery Root Purée

Yields8 ServingsPrep Time55 minsCook Time40 minsTotal Time1 hr 35 minsRating

Ingredients

Celery Root Purée
 800 g Celery root
 125 g Onion (1/2)
 15 g Garlic cloves (4), crushed
 2 g Fennel seeds
 3 g Thyme sprigs
 2 g White peppercorns
 30 g Olive oil
 15 g Butter
 125 g Pernod (Optional)
 1000 g Chicken stock, or water
 250 g Heavy cream, or coconut milk
Gingered Carrot Purée
 800 g Carrots, scrubbed
 125 g Onion (1/2)
 15 g Garlic cloves (4), crushed
 3 g Thyme sprigs
 1 g White peppercorns
 5 g Fresh ginger, peeled & chopped
 30 g Olive oil
 15 g Butter
 500 g Carrot juice
 250 g Chicken stock, or water

Directions

Celery Root Purée
1

Rinse celery roots, cut off top and bottom, peel and cut into chunks and soak in water and drain. Meanwhile, crush garlic cloves leaving its skin on and chop onion. Heat up a large pot, add fat and sauté onions, garlic, fennel seeds, thyme and peppercorn for about 8 minutes on medium high heat. Add celery root and cook for another 5 minutes. Deglaze with the Pernod and add water or stock and bring to boil, cover and cook for 15 minutes on medium heat. Remove the lid and cook for another 15 minutes. Turn off the heat and let sit for 10 minutes and remove the thyme. Blend the mixture with half of its cooking liquid and add more if needed. Pass through a sieve and mix in the heavy cream if desired and readjust seasoning. To turn this puree into a soup, readjust the consistency with the remaining liquid adding more stock or water. Reheat and blend soup right before serving. The puree or the soup can be refrigerated up to 4 days and frozen for weeks.

Gingered Carrot Purée
2

Scrub carrots under warm water and chop. Meanwhile, crush garlic cloves leaving its skin on and chop ginger and onion. Heat up a large pot, add fat and sauté onions, ginger, crushed garlic, thyme and peppercorn for about 8 minutes on medium high heat. Add the chopped carrots and cook for another 5 minutes. Add carrot juice and water or stock and bring to boil, cover and cook for 10 minutes on medium heat. Remove the lid and cook for another 20 minutes. Turn off the heat and let sit for 10 minutes and remove thyme and bay leaf. Blend the mixture with half of its cooking liquid and add more if needed. Pass through a sieve and add more salt if needed. To turn this gingered carrot puree into a soup, readjust the consistency with the remaining cooking liquid adding more carrot juice, stock or water. Reheat and blend soup right before serving. This carrot puree or soup can be refrigerated up to 4 days and frozen for weeks.

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