Celeriac Purée

Directions Print

1. For the celeriac, peel and cut the celeriac into 1-inch pieces. In a large saucepot, melt the tallow and reserve hot. In a hotel pan, place the zest of 1 orange (reserve the flesh of the orange for later), thyme, garlic, shallots and celeriac; cover with the tallow. Cover the pan with plastic wrap and then foil, and bake at 250°F until the celeriac is tender, about 1½ to 2 hours. Remove the pan from oven and transfer only the celeriac to a blender; purée until smooth. Reserve hot.
2. For the garnish, supreme the oranges and dice in medium pieces; small dice the olives and chop the dill. Mix together in a bowl and reserve. Crumble the feta cheese and reserve.
3. To plate, place the purée in a bowl or plate, and top with the orange mixture and crumbled feta.