Sometimes it’s nice to mix it up and puree something other than potato. Celery root looks pretty intimidating, but it’s very easy to make celery root puree, and the flavor is insane. Part 2 of our “triologymaybemore” of simple in the kitchen preparation tips.
STEP 1: Take 2 pounds of celery root. Square off the knobbly madness so that you have straight edges to work with. Peel off the outside skin with a vegetable peeler, so that only the white flesh of the root is left. If there are indents of rough exterior, cut them out.
STEP 2: Peel 1/2 a large potato (we like yukon gold) or a little over 1/2 a pound. Cut the celery root 1 inch squares. Cut the potato into 2 inch squares since they will cook faster the celery root. (the potato give the celery root puree body).
STEP 3: Place the cubed celery and potato in a sauce pot. Add 4 cups of whipping cream. You want to make sure the cream just covers the vegetables. Add 1 tablespoon of sea salt and 1 teaspoon of white pepper. Add a few fresh bay leaves and a few sprigs of fresh thyme.
STEP 4: Cook covered on medium heat for 45 minutes, or until celery root is fork tender.
STEP 5: Remove bay leaf and any thyme sprigs. Transfer all sauce and vegetables from saucepan to blender. Puree for 30 seconds, just until smooth. Do not over puree or the starch from the potato will make your puree gummy. Season with salt and pepper to taste. Serve or store covered in the fridge up to 5 days.
Enjoy!
We called our friends Heidi and Josh Spencer, owners of the 
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Our craft cocktail genius Dan Thompson is from the Northwest. Something about used books, killer cocktails, insane food, low light and old couches had DT feeling right at home. All cocktail recipes are Dan Thompson originals and the guests were losing it over not just the cocktails, but on how well they were paired with the courses. Nice job Dan!
Once again, unencumbered by the challenge of executing 6 courses with multiple components out of kitchen we built in a bookstore, Chef Libry leads his team over the hurdles and into the memories of some super happy people. We started this journey because we believe pausing the frenetic pace of life, to take time for a great meal with good friends, is something that matters. Here’s to another great memory. The final thanks goes to our friend 
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After a couple of years of hearing from our friends in Nashville, Tennessee that we needed to head South–we took them up on their invitation. Here’s a few phone shots with a full photo gallery from our friend Phil Thorton to follow.
