Roasted Celeriac and Potato Veloute

Way back in the 90’s there was a food trend that swept through American restaurants. It seemed all the cool restaurants were combining celeriac with potatoes to create a zesty puree! I also jumped in and joined the craze during my culinary training years in New England. I even brought the concept with me to Switzerland and the first restaurant I worked at in Zürich. And I promptly received the dreaded Swiss reaction loosely translated to, ‘that’s special,’ which is polite code to say something sucks.

But I’m not giving up and I think it’s time to bring

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions