Celery Root Ganache

Preparation

1. Step 1

   Heat the oven to 325°F.

   Step 2

   Put the celery root chunks on a big sheet of aluminum foil. Add the oil, salt, and pepper and toss to coat the celery root. Fold up the foil to enclose the celery root, put the foil packet on a sheet pan for easy handling, and roast for 30 to 60 minutes. The celery root should be slightly caramelized and mushytender at that point; if not, give it additional 15-minute intervals in the oven.

   Step 3

   Transfer the celery root to a blender and puree it. (If your blender is giving you trouble, add up to 2 tablespoons milk to help get it going.) Pass the puree through a fine-mesh strainer—it should have the texture of Libby’s pumpkin puree (or baby food). Measure out 125 g (1/2 cup) celery root puree. Let cool.

   Step 4

   Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogenous.

   Step 5

   Transfer the chocolate mixture to a container that can accommodate an immersion blender—something tall and narrow, like a 1-quart plastic deli container. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running—the mixture will come together into something silky, shiny, and smooth.

   Step 6

   Blend in the celery root puree and salt; taste and add more salt if needed (due to the fresh, seasonal nature of celery root). Put the ganache in the fridge to firm up before using, at least 4 hours, or, ideally, overnight. Stored in an airtight container, it will keep in the fridge for 1 week. Serve cold.

2. notes

   Step 7

   In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.