Season both chicken breasts with salt and pepper on both sides.

Vacuum seal the meat and cook it at 60 degrees Celsius (140 degrees Fahrenheit) for 1.5 hours.

Take the meat out of the vacuum bag and pat it dry with a clean towel.

Heat a pan to a very high temperature and add ghee. If you do not have ghee, add oil to the pan and then add butter when you put the meat on.

Sear the meat for about 45 seconds on each side. The meat is already cooked, so this is just to give it a crust.

Add some flake salt, and the meat is ready to serve.

Peel the carrots.

Cut them lengthwise so they have a large flat surface in the middle.

Season with salt and pepper.

Vacuum seal them in one layer and add butter (or ghee).

Cook them for 1 hour at 85 degrees Celsius (185 degrees Fahrenheit).

Take the carrots out of the vacuum bag and pat them dry with a clean towel.

Heat a pan to high temperature and add either oil/butter or ghee.

Sear the carrots on the flat side for about 45-60 seconds.

Take them off the pan and they are ready to serve. Season with salt and pepper if desired.

Remove the peel and roots from your celeriac.

Cut 2 large slices about 1.5-2 cm thick from the middle of the celeriac.

Cut 2 squares out so you have 2 "bars".

Cut 3-4 mm diagonally into the surface on both sides. I cut diagonally both ways to create nice patterns.

Use half of your honey-mustard mix for this: Brush both sides of the celeriac with the mixture.

Vacuum seal your celeriac pieces and cook them at 85 degrees Celsius (185 degrees Fahrenheit) for 1.5 hours.

Take the pieces out of the vacuum bag and brush both sides again with the rest of your honey-mustard mix.

Fry the celeriac for about 1 minute on both sides over medium heat. Be careful, the sugar from the honey can easily cause it to burn. It's okay if it burns a little, but be careful.

Add a little flake salt on top and it's ready to serve.

Use the rest of your celeriac for your purée. Cut it into smaller pieces, about 2x3 cm each.

Place a vacuum bag in a pitcher (e.g., a hand blender cup). Add the celeriac pieces and then pour in the milk and cream.

If you have a chamber vacuum sealer, you can just vacuum seal it as usual. It has no problem with liquids. If you have a regular vacuum sealer, you "just" need to hang the bag over the edge of the table and manually press out as much air as you can. Instead of starting the vacuum sealer to suck out the air, you simply press "Seal" to close it. Place something heavy (e.g., a plate or a small dish) on top of the bag to prevent it from floating on the surface.

Cook the celeriac pieces for 1.5 hours at 85 degrees Celsius (185 degrees Fahrenheit).

Take the bag out of the water bath and cut a small hole in the corner. Pour almost all the liquid into a bowl; it will be used to achieve the correct consistency in your purée.

Open the bag completely and pour everything into a blender. If you don't have a blender, use a bowl or pot where you can use an immersion blender.

Blend everything well. I typically blend at full speed for 30 seconds.

Now add 1/2-1 dl of the liquid and blend again.

Add butter and a bit more liquid and blend again.

Continue adding liquid until you achieve the desired consistency. Finally, season with salt and pepper to taste.