Celery root creme brulee

On me and Santi's 1-year anniversary dinner in 2014, we ate at what was then a very fancy and trendy restaurant in Somerville called Journeyman (which has since closed down). This was the nicest and cheffiest restaurant either of us had been to at that time, and we did a fancy tasting menu. We were served what is arguably one of the most memorable dishes either of us had ever tried. It was a celery root creme brulee topped with chilled poached lobster. We still talk about this dish and have been searching for recipes to recreate it.

This is the product of those searchings!! Still working on making the recipe perfect, but this is the fruits or our labor as we've been testing it so far.

Recipe sourced from a variety of recipes online, courtesy of:

Ingredients:
- 400 grams of celery root, peeled and chopped into small pieces
- 200 grams of potato, peeled and chopped into small pieces
- 3 cups chicken stock 
- 2 tablespoons of olive oil
- salt
- white pepper (to preserve the pale color, but feel free to use black pepper if you don't have!)
- 3/4 cup cream
- 1 onion, chopped into chunks
- 4 cloves garlic
- 4 tablespoons butter
- Granulated sugar



Directions:
1) Preheat oven to 400 degrees and then prep the celeriac and potato
2) Toss celeriac and potato in olive oil and salt, and place onto a baking sheet. Roast in the oven for 25 minutes, flipping and rotating as needed.
3) While vegetables are roasting, prepare onion and garlic. 
4) Add butter into a medium-sized Dutch oven and heat at medium heat. When hot, throw in the onion sautee for 5 minutes until softened. Add in the garlic and continue to sautee for another 1-2 minutes.
5) Add in the broth to the pot, and raise the heat to high. Bring to a boil. Reduce heat to medium and then cook for an additional 5 minutes.
6) Throw in the roasted vegetables and cook for an additional 3 minutes. Add in the cream and cook for an additional 3 minutes.
7) Use an immersion blender or Vitamix and puree all of the soup until it is smooth. 
8) Now the brulee part! Pour the soup into individual heat-proof bowls (ramekins or French onion soup croques). Sprinkle sugar over each of them, and brulee with a kitchen torch or under the broiler.

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