Pear and Celeriac Puree

Ingredients

• 1 shallot, sliced
• 1 lb. pears, peeled and chopped into 2-inch pieces
• 1 lb. celeriac (celery root), peeled, cored and chopped
• 1 qt. whole milk
• 4 Tbsps. unsalted butter
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• Pinch of nutmeg
• Salt and white pepper

Instructions

Place the celery root in a saucepan and cover with milk. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the celery root is tender throughout. Drain through a strainer or colander.

While that's simmering, sweat the shallot in a medium saucepan with 2 Tbsps. of the butter until tender. Add the pears and continue cooking until the pears are tender (about 6 minutes). Add the white wine and continue cooking until the wine has reduced and the pears are very tender.

Heat the cream and remaining 2 Tbsps. butter in a small saucepan to a simmer. Place the celery root, pear and cream and butter mixture into a food processor and blend until a fine puree is achieved. Season the puree with salt and white pepper. Taste and re-season if necessary.