I used to have trouble making this at one of my old jobs. When I made it the first time, it was perfect and my chef was pleased with it. The second time I used to same steps but the this time it was difficult as the puree was hard on the blender. It was always getting too thick at the at the 1st blend, Making it hard for the blade to do its work. I approached many different ways , but ended up with the same problem. It is a great vegetable, goes well with some fish a shellfish.🤙🏾
Thank you! unfortunately I did not manage to continue with this channel... it took soo much time to plan, cook, film, edit, and upload and repeat the same every single week...
hallo, baking oil is oil which can resist higher temperatures around 175°C. And mostly they have neutral taste. Extra virgin olive oil is not an good option.
Thanks ill try cooking it for way longer, I cooked it till I was able to slice through it with the side of the fork and I ended up adding liquid and it still didnt help. I really think my immersion blender was too weak.@@alpinebistronomybytomgavla2307
@@flopilop4596 one of the important aspect is the moisture in the oven. When I made this video at home, my celeriac was completely soft and and when I had opened the oven, there was a lot of steam. Once I had problem at work same as you in bigger oven... the brown colour of my celeriac chunks was correct but it did not cooked threw and I ended up with fibres in my puree.
I used to make celeriac puree in a japanese restaurant. Chef used to get me because of the burnt taste of the purée because of the roasting. So i was looking for getting rid of that burnt taste.
Thank you! I’m gonna try this for my next dinner with my wife!
Many thanks.....
Most welcome!
I used to have trouble making this at one of my old jobs. When I made it the first time, it was perfect and my chef was pleased with it. The second time I used to same steps but the this time it was difficult as the puree was hard on the blender. It was always getting too thick at the at the 1st blend, Making it hard for the blade to do its work. I approached many different ways , but ended up with the same problem. It is a great vegetable, goes well with some fish a shellfish.🤙🏾
Great presentation sir👌🏻
Bautiful Video, Tom. I'm trying this tonight :)
Amazing recipe with lifehacks! Thank you, chef!
Glad you like them!
I'm thinking of doing this with scallops at Xmas.
Hello chef. I'am a cook from Indonesian, i'am a beginner, but i love the western food, i like to learn more. 🙏
Hope you enjoy
I love Asian food✌🏻😂😂😂
you soo good
Amazing recipe. Tried it and worked perfectly. Thanks Tom :-)
Thank you! unfortunately I did not manage to continue with this channel... it took soo much time to plan, cook, film, edit, and upload and repeat the same every single week...
Very helpful!! Love it
Glad it was helpful!
Thanks..I bought a celeriac and my friend said it was her least favourite vegetable, The challenge is on!
Wonderful!
Awesome recipe and video production! Please keep it coming! This channel has a lot of potential
Nice :)
thank you
Man thank you!
Yeagh! Amazing.....now!...what goes with it? My chef.
Hi Charles. It goes great with fish or wild.
Thanks Chef!!
My pleasure!!
hello :) do you have a fixed recipe for this?
no I do not have and I have to say it is always different...
Hello, Please can you tell me what “baking oil” is. Can I use olive oil. Thanks
hallo, baking oil is oil which can resist higher temperatures around 175°C. And mostly they have neutral taste. Extra virgin olive oil is not an good option.
Hi I was wondering how last this will keep once made without freezing, is it suitable to make a day or two ahead?
3 days for sure!
I had a bit of a problem, there was a lot of fiber left over in the sieve. Is my blender just too weak?
the Celeriac might be dry or not cooked enough...
Thanks ill try cooking it for way longer, I cooked it till I was able to slice through it with the side of the fork and I ended up adding liquid and it still didnt help. I really think my immersion blender was too weak.@@alpinebistronomybytomgavla2307
@@flopilop4596 one of the important aspect is the moisture in the oven. When I made this video at home, my celeriac was completely soft and and when I had opened the oven, there was a lot of steam. Once I had problem at work same as you in bigger oven... the brown colour of my celeriac chunks was correct but it did not cooked threw and I ended up with fibres in my puree.
Ok amazing it still tasted great but the texture was off :D@@alpinebistronomybytomgavla2307
I used to make celeriac puree in a japanese restaurant. Chef used to get me because of the burnt taste of the purée because of the roasting. So i was looking for getting rid of that burnt taste.