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1
Heat the oven to 325F.
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2
Put the celery root chunks on a big sheet of aluminum foil.
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3
Add the oil, salt, and pepper and toss to coat the celery root.
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4
Fold up the foil to enclose the celery root, put the foil packet on a sheet pan for easy handling, and roast for 30 to 60 minutes.
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5
The celery root should be slightly caramelized and mushytender at that point; if not, give it additional 15-minute intervals in the oven.
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6
Transfer the celery root to a blender and puree it.
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7
(If your blender is giving you trouble, add up to 2 tablespoons milk to help get it going.)
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8
Pass the puree through a fine-mesh strainerit should have the texture of Libbys pumpkin puree (or baby food).
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9
Measure out 125 g (1/2 cup) celery root puree.
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10
Let cool.
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11
Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts.
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12
The result should be barely warm to the touch and totally homogenous.
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13
Transfer the chocolate mixture to a container that can accommodate an immersion blendersomething tall and narrow, like a 1-quart plastic deli container.
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14
Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender.
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15
After a minute, stream in the heavy cream, with the hand blender runningthe mixture will come together into something silky, shiny, and smooth.
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16
Blend in the celery root puree and salt; taste and add more salt if needed (due to the fresh, seasonal nature of celery root).
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17
Put the ganache in the fridge to firm up before using, at least 4 hours, or, ideally, overnight.
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18
Stored in an airtight container, it will keep in the fridge for 1 week.
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19
Serve cold.
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20
In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
