Almost Burned Butter Celeriac Root Purée

Let's Cook

1. Step 1.

   Place 8 ounces grass-fed butter in a small saucepan over medium-high heat. Stirring frequently, cook until the butter turns deep brown and the milk solids form dark bits at the bottom; the butter should be translucent, deeply browned, and smell nutty. Remove from heat the second it starts to smoke, then immediately strain through a fine-mesh strainer into a heatproof container. Reserve a small pinch of the strained brown bits and discard the rest. Set the ghee aside to cool slightly.

2. Step 2.

   While the butter cools, place the peeled and cubed celeriac root in a medium pot. Add just enough water to cover the cubes without floating, then add 1 teaspoon sea salt, 1 tablespoon coconut sugar, and 1 pinch ground cloves. Bring to a boil, then reduce to a simmer. Cook until all the water has evaporated and the roots are very overcooked and mushy, about 20–25 minutes. Remove from heat.

3. Step 3.

   Transfer the overcooked celeriac roots to a blender. Add ½ cup coconut cream, ¼ cup of the strained almost-burned butter ghee, and the reserved pinch of brown butter bits. Blend on high, scraping down the sides frequently, until smooth and uniform. If the purée is too thick, add a bit more coconut cream or water until desired consistency is reached. Set aside.

4. Step 4.

   Preheat the oven to 375°F. Toss the cubed pumpkin with 2 tablespoons coconut oil, spread on a greased nonstick baking sheet, and roast until just fork-tender, about 15–20 minutes. Remove from oven and allow to cool slightly.

5. Step 5.

   While the pumpkin roasts, in a large sauté pan, brown the ground chicken with 1 tablespoon coconut oil over medium-high heat. Add 1 tablespoon coconut sugar, 1 teaspoon sea salt, and ½ teaspoon black pepper. Cook until browned, then use a slotted spoon to transfer the chicken to a plate lined with paper towels. Set aside.

6. Step 6.

   Return the sauté pan to medium heat and add the remaining 2 tablespoons coconut oil. Add the diced onion and cook until soft, about 3–4 minutes. Add the minced garlic and cook until just turning golden brown, about 1 minute. Stir in 1 tablespoon ground cumin, 1 teaspoon ground allspice, and the diced poblano pepper; cook for 2–3 minutes more.

7. Step 7.

   Fold the roasted pumpkin pieces into the pan, then return the cooked ground chicken. Deglaze the pan by adding ¾ cup blanco tequila (be careful of flames). Cook until the tequila has reduced and the raw alcohol cooks out, about 5 minutes. Add the diced tomatoes, sliced olives, and drained capers. Continue cooking over medium heat, stirring occasionally, until the sauce thickens, about 5–7 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

8. Step 8.

   Serve the chicken picadillo alongside or over the celeriac root purée.