Ingredients

• 2 lb celery root
• 4 cups chicken (or vegetable) stock
• 2 tablespoons fresh Italian parsley
• 8 oz sour cream
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Steps

1. Trim, peel, and cut celery root into 1-inch cubes. Place celery root and stock in large stockpot; bring to boil on high. Cook 10–12 minutes until celery root is tender; drain, reserving 1 cup stock.
2. Chop parsley finely. Place celery root in food processor bowl. Add sour cream, butter, salt, pepper, and reserved 1 cup stock. Process until smooth. Stir in parsley. Serve.

Ingredients

• 1 lemon
• 2 cups ghee
• 1 teaspoon kosher salt
• ½ cup dry vermouth
• ½ teaspoon ground white pepper
• ½ teaspoon crushed red pepper
• 2 sprigs fresh dill
• 2 sprigs fresh oregano
• 4 (6 oz) fresh cod fillets

Steps

1. Preheat oven to 375°F. Halve lemon, then slice one-half lemon into thin half-moons. Slice remaining one half lemon into 4 pieces.
2. Melt ghee. Combine in oven-safe medium saucepot: thin lemon slices, melted ghee, salt, dry vermouth, white pepper, red pepper, dill, and oregano until blended. Add cod to pot, then cover pot with lid and transfer to oven. Bake 10 minutes; remove lid and bake 10 more minutes; remove from oven and set aside.
3. Heat medium saute pan over medium-high for 3–4 minutes. Add 3 tablespoons ghee poaching liquid to sauté pan. Gently add poached cod and sear 2–3 minutes on each side until browned and fish is 145°F (and opaque and separates easily). Strain ghee poaching liquid. Serve fish drizzled with some poaching liquid, and Celery Root Puree (see recipe) on the side; garnish with a lemon piece.