MACRONUTRIENT RATIO: 3:1
29g Celery Root
14g 40% heavy cream
small scraping of a fresh vanilla bean
1Cut the skin off the celery root and dice the white interior into 1/2 inch cubes.
2Steam the cubes until they are fork tender.
3While they are still warm, puree the steamed cubes in a high speed blender or food processor until it is very smooth. Do not add any water.
4Weigh out the needed portion of celery root puree.
5Add the butter, cream and vanilla bean seeds. Stir to combine.