Author: David

Celery root bulbs should be firm and dry. Cut the tops and bottoms from each bulb. Then cut away all dark and dirty skin. Cut potatoes into six pieces each, then slice the celery root into 1/2″ slices (it cooks more slowly than the potatoes do.)

Cover with water, then add salt at the rate of 1/2 cup for 1 1/2 gallons of water. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until the potatoes and celery root become completely soft. Drain the water, then set up the food mill with a medium die.

Mill completely into a new pot, turning the mill 10 revolutions clockwise, then one counter clockwise. Meanwhile, heat cream and butter to a simmer, then stir into the milled mixture until smooth. Season with black pepper. Reserve hot until needed.

Boil the potatoes in salted water until tender, then drain. For garlic potato puree, add 4 oz. garlic cloves, root end trimmed off to the boil. Heat the cream and butter together, then stir into the cooked potatoes.

Passs the potato mixture through the food mill. Season to taste with salt and white pepper. Transfer to a hotel pan, and hold in the steam table. Discard leftovers after each service.

Cut squash in half from end to end. Remove seeds. Line a sheet pan with baking paper, then place the squash halves cut side down on the paper, and roast in 400 degree oven uncovered until skin blisters and the meat begins to dry out. About 1 1/2 hours. Remove from the oven and allow to cool until comfortable to handle.

Peel skin and discard. Put squash flesh, seasonings, heavy cream, orange zest and honey into robot coupe. Process until smooth, using spatula to scrape sides down. Season to taste with salt and pepper. Transfer to a hotel pan, and place in steam table.

If prepping ahead, transfer to 2″ hotel pans and cool completely. Transfer to deep 1/3 pans, cover, label, date, initial, and store refrigerated.

Heat a suitable pot over high heat, then add the canola oil. Add the pasta, and cook, stirring, until toasted. Add the garlic, and cook for aroma, add vegetables and cook, stirring, until the , until the vegetables have softened, about another three minutes. Add the rice and cook, stirring, until hot.

Add chicken broth, salt, and black pepper to rice mixture, stir to incorporate, bring to a boil, then reduce to a slow simmer. Cover, the cook for 25 minutes. Remove from the heat, and allow to sit, covered, for ten minutes. Add the chopped almonds, then stir to combine evenly. Transfer to a sheet pan to cool.

When completely cool, transfer to a cambro. Cover, label, date, initial, and store refrigerated. Reheat in 3 lb. batches with one ounce of chopped parsley.