Celery Root Sauce

• 1. Clean and peel the celery root. Cut it in half and save one half for another time. If it's a small celery root, you can use the whole thing.
  2. Cut the celery root into small cubes.
  3. Finely chop the garlic and onion.
  4. Place the celery root, garlic, and onion in a pot with 1 part water, 1 part heavy cream, and 1 part whole milk. The vegetables should be covered.
  5. Let everything boil for 20 minutes until tender.
  6. Drain the liquid and save it in a container for later.
  7. Place the cooked vegetables in a blender with a little of the liquid (better to add too little than too much!). Add a little liquid at a time until it becomes a thick and smooth puree. You can also use an immersion blender if you don't have a regular blender.
  8. Season to taste with salt, pepper, and gastrique (or a mixture of vinegar and sugar).
  9. Find a new, clean pot and pour the puree into it along with grated cheese. Heat it through for a few minutes to melt the cheese.
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• 1. Take the chicken out of the refrigerator about 30 minutes before cooking. This helps prevent the chicken from releasing too much liquid and boiling instead of frying.
  2. Pat the chicken dry with a clean kitchen towel and season with freshly ground salt and pepper.
  3. Heat a pan over high heat (11/14 on my stove).
  4. Melt the butter in the pan.
  5. When the butter foams up, add the chicken to the pan.
  6. Fry the chicken on each side (first on one side, then on the other).
  7. Remove from the pan and sprinkle with a pinch of flaky salt.
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• 1. Clean and peel the celery root.
  2. Cut the root into slices as thin as possible. Stack some slices and cut them into approximately 0.5 cm wide strips to make pasta. Repeat with the remaining slices.
  3. Place the celery root pasta in a bowl of cold water.
  4. Bring water to a boil with a little salt.
  5. Add the celery root pasta and blanch for about 2 minutes. It should be al dente, meaning tender but with some bite.
  6. Drain the water and serve.
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