celeriac purée - fine dining recipe (roasted in oven)

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  • Опубликовано: 12 янв 2025

Комментарии • 40

  • @-C0mr4d3_C0VID
    @-C0mr4d3_C0VID Год назад +1

    Thank you! I’m gonna try this for my next dinner with my wife!

  • @taragibbons6616
    @taragibbons6616 Месяц назад

    Very well done and helpful video :)

  • @charlesrogerson6392
    @charlesrogerson6392 10 месяцев назад +2

    Many thanks.....

  • @patrickkang1220
    @patrickkang1220 2 года назад +1

    Bautiful Video, Tom. I'm trying this tonight :)

  • @FCLacrimosaRnD
    @FCLacrimosaRnD 10 месяцев назад

    Amazing recipe with lifehacks! Thank you, chef!

  • @remlkeleos
    @remlkeleos Год назад +1

    Great presentation sir👌🏻

  • @alexthelionhazzard6971
    @alexthelionhazzard6971 3 года назад +3

    I used to have trouble making this at one of my old jobs. When I made it the first time, it was perfect and my chef was pleased with it. The second time I used to same steps but the this time it was difficult as the puree was hard on the blender. It was always getting too thick at the at the 1st blend, Making it hard for the blade to do its work. I approached many different ways , but ended up with the same problem. It is a great vegetable, goes well with some fish a shellfish.🤙🏾

  • @DARRBEV
    @DARRBEV 2 года назад +1

    I'm thinking of doing this with scallops at Xmas.

  • @kalimantankeras7427
    @kalimantankeras7427 2 года назад +1

    Hello chef. I'am a cook from Indonesian, i'am a beginner, but i love the western food, i like to learn more. 🙏

  • @rafaelpeil6614
    @rafaelpeil6614 3 года назад +2

    Amazing recipe. Tried it and worked perfectly. Thanks Tom :-)

    • @alpinebistronomybytomgavla2307
      @alpinebistronomybytomgavla2307  3 года назад +1

      Thank you! unfortunately I did not manage to continue with this channel... it took soo much time to plan, cook, film, edit, and upload and repeat the same every single week...

  • @LS-xr6rp
    @LS-xr6rp 2 года назад

    Awesome recipe and video production! Please keep it coming! This channel has a lot of potential

  • @анниелниф
    @анниелниф 2 года назад +1

    you soo good

  • @nathalieheath5693
    @nathalieheath5693 3 года назад +1

    Very helpful!! Love it

  • @eldisonhazizaj6018
    @eldisonhazizaj6018 3 года назад +1

    Nice :)

  • @moraxella.catarrhalis
    @moraxella.catarrhalis 3 года назад +1

    Man thank you!

  • @charlesrogerson6392
    @charlesrogerson6392 11 месяцев назад +1

    Thanks..I bought a celeriac and my friend said it was her least favourite vegetable, The challenge is on!

  • @marcuswong4685
    @marcuswong4685 3 года назад

    Thanks Chef!!

  • @charlesrogerson6392
    @charlesrogerson6392 11 месяцев назад

    Yeagh! Amazing.....now!...what goes with it? My chef.

  • @aperera6500
    @aperera6500 2 года назад

    Hello, Please can you tell me what “baking oil” is. Can I use olive oil. Thanks

    • @alpinebistronomybytomgavla2307
      @alpinebistronomybytomgavla2307  9 месяцев назад

      hallo, baking oil is oil which can resist higher temperatures around 175°C. And mostly they have neutral taste. Extra virgin olive oil is not an good option.

  • @ambergraceprince
    @ambergraceprince 3 года назад

    Hi I was wondering how last this will keep once made without freezing, is it suitable to make a day or two ahead?

  • @flopilop4596
    @flopilop4596 Год назад

    I had a bit of a problem, there was a lot of fiber left over in the sieve. Is my blender just too weak?

    • @alpinebistronomybytomgavla2307
      @alpinebistronomybytomgavla2307  10 месяцев назад +1

      the Celeriac might be dry or not cooked enough...

    • @flopilop4596
      @flopilop4596 10 месяцев назад

      Thanks ill try cooking it for way longer, I cooked it till I was able to slice through it with the side of the fork and I ended up adding liquid and it still didnt help. I really think my immersion blender was too weak.@@alpinebistronomybytomgavla2307

    • @alpinebistronomybytomgavla2307
      @alpinebistronomybytomgavla2307  10 месяцев назад

      @@flopilop4596 one of the important aspect is the moisture in the oven. When I made this video at home, my celeriac was completely soft and and when I had opened the oven, there was a lot of steam. Once I had problem at work same as you in bigger oven... the brown colour of my celeriac chunks was correct but it did not cooked threw and I ended up with fibres in my puree.

    • @flopilop4596
      @flopilop4596 10 месяцев назад

      Ok amazing it still tasted great but the texture was off :D@@alpinebistronomybytomgavla2307

  • @natissodope3345
    @natissodope3345 Год назад +1

    hello :) do you have a fixed recipe for this?

  • @diwastheboss
    @diwastheboss 3 года назад

    I used to make celeriac puree in a japanese restaurant. Chef used to get me because of the burnt taste of the purée because of the roasting. So i was looking for getting rid of that burnt taste.