Veloute of Celeriac

celeriac sauce

Veloute Ingredients 

Celeriac, diced – 6 ea.

Granny Smith Apple, peeled, cored and diced – 8 ea.

Yellow Onion, julienne – 3 ea.

Whole Butter, diced – 8 oz.

Water as needed

Kosher Salt to taste

Method:

Sweat onions in butter with a large pinch of kosher salt over low heat until “melted”.

Add the celeriac and apple and continue to sweat for an additional 10 minutes.

Barely cover the vegetables with cold water, and bring to a simmer.  Simmer until celeriac is completely cooked.

Strain vegetables, reserving the liquid.  Place the vegetables in a Vita Mix in batches along with enough of the cooking liquid to make a smooth puree.

Pass the puree thru a fine chinois.  Adjust seasoning & chill immediately over ice.

Coffee Iced-Milk Ingredients 

Milk  400 grams

Stabilizer 150 grams

Espresso Beans, whole 15 grams

Method: 

Bring all ingredients to a boil

Steep for 30 minutes, strain

Place mixture in a Paco Jet canister, freeze overnight

Spin in Paco Jet and place in freezer

Plating & Garnish Ingredients: 

Vegetable stock

1 T cold butter

Baby Fennel, shaved

Celery Stalk, shaved

One apple

White Balsamic Vinegar

Extra Virgin Olive Oil

Salt

Espresso salt

Fennel pollen

Assortment of micro greens and edible flowers

Method: 

Taking one slice of apple and cut with a ring cutter to make a small compressed circle; dice remaining apple and set aside.

Place apple circle in bottom of a bowl; add a scoop of the coffee iced-milk on top.

Sprinkle with espresso salt and fennel pollen.

Around the coffee iced-milk, build a salad using selection of shaved fennel, celery, and diced apple.

Dress with white balsamic vinegar and extra virgin olive oil.

Add a pinch of saltand set aside.

Warm six ounces of veloute (per serving) in vegetable stock until it comes to a full boil.

Add butter and blend with a handheld immersion blender until emulsified and frothy.

Pour over bowl and serve immediately.

Garnish with micro greens and edible flowers.

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