Michel Guérard'S Celeriac Purée

1. 1

   Peel celeriac and cut into cubes. Place celeriac pieces into a saucepan and add milk, salt, and pepper.

2. 2

   Bring the liquid to a boil over high heat, and add the rice. Stir for one minute. Lower the heat, partially cover the pan, and simmer for 20 minutes.

3. 3

   Once the rice and celeriac are cooked, pour them into a colander. Save their cooking liquid in a bowl.

4. 4

   Place rice and celeriac in a blender or food processor, add 1 tablespoon of cream, and blend for 3 minutes. Add remaining cream as vegetables are being blended.

5. 5

   To thin the puree, add a bit of the reserved cooking liquid (approximately 3/8 cup), and blend for another minute. Taste for salt and pepper. (Note: You can save and freeze any remaining cooking liquid to add to soup.)

6. 6

   If not served immediately, keep warm in a bain marie or double boiler, or reheat over very low heat before serving.

* Per serving · 4 servings · Values may vary.