Celery Root Purée Topped w/Seared Chicken Thigh and Green Salad

Name: Celery Root Purée Topped w/Seared Chicken Thigh and Green Salad
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 chicken thighs (6 to 8 oz | 170 to 230 g each), at room temperature; 1 cup (240 ml) cream; ½ cup (120 ml) olive oil; ¼ cup (60 ml) apple cider vinegar; 1 bag (4 oz | 115 g) salad greens; 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; Neutral oil or butter; Neutral oil or butter; 2 to 3 (2 to 3 lb | 910 g to 1.4 kg) celery roots, ends trimmed, peeled, cut into chunks; ½ cup (120 ml) white wine or stock; ½ cup (120 ml) white wine or stock; ½ tsp (3 g) salt

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This dish is all about texture: silky smooth purée, crispy-skinned chicken thighs, bright crunchy salad greens.

Ingredients

Neutral oil or butter
1 onion (½ lb | 1 cup |

Main course
Gluten-free

Method

Heat a glug of neutral oil or knob of butter in a saucepan over medium-low heat and sweat the onions with the salt until tender, about 7 minutes. Add the white wine and cook until evaporated, about 3 minutes.

Add the celery root and cream, bring to a boil, and reduce to a simmer. Cover with a cartouche and cook until the celery root is fork-tend