Nicole Miller is quite the foodie — and no slouch in the kitchen — so when she told us she wanted to share her recipe for the perfect summer side dish, we were all ears.
“One of my favorite things at Hotel Taïwana in St Barth’s was their vegetable purées,” says Miller. “Whether you were having steak or fish, there was always an exquisite purée alongside. One of my favorites was celery root. It was just magical, but of course Jean-Paul, the chef and owner, was not one to give up his culinary secrets. Whenever I asked for the recipe, he would just say, “Oh, I stir and stir.” I would ask, “Any butter?” “Non!” he would say. “Any heavy cream or milk?” “Absolutely not.” None of this did I believe, but he clearly wasn’t going to tell me anymore. So, on my own, I’ve been experimenting and ad libbing, and though it’s maybe not quite as good as Jean-Paul’s, I think mine is pretty good. You can adjust to your own tastes as well!”
What you need:
1 large celery root (available at Schiavoni’s Market in Sag Harbor)
1 medium onion
1½ cups milk (divided)
Salt + Pepper
4 tsps butter
Step by Step:
Peel celery root and cut into chunks. Peel onion and cut into quarters. Add to sauce pan and cover with water. Add 1 cup milk and 1 tsp salt. Bring to boil, then lower to simmer for 20–25 minutes. Drain and put into food processor. Add butter and approximately one-half cup milk. Purée until smooth. Add salt and pepper to taste. Et voilà!
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