Travel Reference
In-Depth Information
258
258
PUREE
Add all puree ingredients to a medium pot and cook at
low temp until celery root is soft, about 30 minutes.
PUREE
Strain celery root and potatoes. Reserve liquid aside to
adjust thickness. Place potato and celery root in food
processor or blender. Blend at medium speed, slowly
adding liquid until you get a smooth, loose consistency.
Season with salt and ground white pepper.
4-5 medium sized celery roots,
peeled and medium diced
1 russet potato, peeled and
medium diced
1 quart cream
1 quart whole milk
Reserve and keep warm.
1 teaspoon sea salt
2 cloves garlic,
peeled and cleaned
CHARD
In a medium sauté pan, over medium heat, add garlic
and olive oil. Lightly brown.
CHARD
1 tablespoon chopped garlic
2 teaspoons olive oil
Add chard and cook until it is wilted and most of the
liquid is gone. Remove chard and set aside to plate.
½ pound green chard leaves,
cleaned and rough-chopped
SAUCE
SAUCE
In a medium sauce pot, brown the butter, add onions,
and caramelize. Add honey and bring to a caramel con-
sistency. Add wine and reduce until syrup. Add stock,
peppercorns, thyme, and tomatoes. Reduce to medium
sauce consistency. Strain and reserve in saucepot. Sea-
son with salt and pepper.
1 tablespoon whole butter
1 white onion, peeled, cleaned,
and sliced thin
4 tables of Ojai honey (or any
local or organic honey)
1 cup of pinot noir wine
(from Santa Barbara)
1 quart of duck stock or dark
chicken stock
1 teaspoon black peppercorns
PLATING
On a large 12-inch plate or in a deep, wide bowl, place
½ cup of celery root puree and flatten out with spoon.
Onto top of puree, place the sautéed chard in a ball.
4 sprigs of fresh thyme
1 tomato, cut into quarters
Salt and pepper
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