Celery root cream (the recipe)

This recipe was inspired by my luncheon at Texture in London. I have served it many times, more or less thick, more or less warm, and with different toppings, and it always a great success! It's a great idea for an easy yet unusual appetizer that you can serve for your Thanksgiving menu! Get a celery root from your local market. Celery root or Apium graveolens is a large brown root from the same family as the celery. It has a similar sharp taste and can be used cooked (see below) or raw, grated with a sauce "remoulade", and you will get the "celery remoulade t -hat is often served in the raw vegetables platters in France (assiette de crudites). Wash it thouroughly, remove the green leaves and the thin roots (I kept a few green leaves to give flavor to a soup).

Cut it in two and peel it (or peel it and cut it in two!). Then make large cubes. Put them in a pan with 6 cups of water over high heat. Add sea salt and freshly ground pepper.

Let boil until tender (it may depend on the freshness of your celery root). Use a knife to check that it is soft. Then blend it until smooth, adding 1/2 cup of "creme fraiche". Serve lukewarm with the topping you like. See below.

Fancy: Salmon eggs with freshly ground black pepper and thin slices of endive.

Summer: Finely cut chives and new baby turnips cut in mirepoix (small dices) that were previously blanched.

Winter: Plenty of thin slices of endives and paprika.

Pink: Beetroot cut in mirepoix and pink dry berries!

What is your version?

Celery root has plenty of vitamin K. Another celery root idea? Blend it until smooth, make home made mash potatoes and mix well. Delicious!