<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Celery root, or celeriac, has a very distinct flavor from its green stalks that grow above ground, which we know as celery. You can buy celeriac in the grocery store as a large, firm orb with white flesh beneath a husky brown skin. The firm flesh breaks down easily when cooked sous vide, and yields a silky smooth, white purée with a subtle vegetal flavor. Prepare the purée in advance and keep refrigerated or frozen in a vacuum bag for several days; it reheats easily whenever you need it. Celeriac pairs perfectly with pork, and we recommend it specifically as a garnish for our <a href="https://www.chefsteps.com/recipes/sous-vide-pork-cheek">sous vide pork cheek</a>.</p>

Celery Root Purée