scratch-mark

Saturday Dinner – Grilled Tri-Tip & Celery Root Purée

Tri-tip

I finally got a grill that allows me very good temperature control, such that I can do the low & slow to achieve rare & medium rare roasts from edge to edge and not just the very center. It's a Char-Broil Infrared Gas Grill. Highly recommended. Essentially, I was able to easily create an indirect heating environment of only about 250 degrees. I used a temperature probe as well to know internal temperature. Then, once the meat was at 115 I used direct heat on high and turned the meat until 125. Then let rest. If you have juice draining after a couple of minutes, you know it's enough to make the fat juicy. Of course, the juice was reintroduced to the sauce.

SANY0030 To accompany the roast was a celery root purée which I've been dying to make correctly for about a dozen years (click the image for the full size). Tried a couple of times with bad results. You must have a full-fledged food processor. I'll not even go into the various ways I've tried. You must have a food processor to do it right.

SANY0021 Here's the recipe that I used. The changes I made were that I used 2 cups of whole milk (organic pasteurized is fine; you're gonna kill the milk anyway) and a cup of organic heavy cream mixed with the water for cooking. I also used a full stick of organic butter, along with 1/2 cup of cream (melted together in a saucepan) for the finish in the food processor. It came out smooth and really wonderful. Yep, there's one small russet to go with the 2-3 pounds of celery root. For 6-8 servings, it's a pretty minimal amount of glucose.

The sauce was a reduction of my standard bone stock and I didn't do much with it other than add a bit of red wine, and a pinch each of sage & rosemary. Because I was concerned with having enough for everyone, I thickened with about a tsp of potato flour right at the end instead of reducing more.

SANY0005

Our neighbor prepared a wonderful green salad with onions, real bacon bits, and dressed lightly with olive oil and fresh lime. I was remiss in not getting a photo, but, I did eat an entire plate of it after the above had been finished off.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

4 Comments

  1. Avashnea on July 15, 2009 at 11:07

    What does celery root taste like? Does it really taste like celery?

  2. Mark Donkin on June 22, 2009 at 14:45

    Richard,

    Thanks for dharing your recipes. I've been doing EF / paleo for nearly a year and do sometimes get bored with meals. It's good to get some inspiration from someone else.

    Cheers – Mark

  3. David - BBQ Tips on June 22, 2009 at 19:36

    Nice spread Richard. I have a natural gas BBQ as well and the cooking results I get with it are fantastic. Great pics as well…

  4. Richard Nikoley on July 15, 2009 at 11:25

    It's a bit like celery, but with the added butter and cream (use lots) it's quite mellow and creamy. Plus, it's cooked in milk.

Leave a Comment

You must be logged in to post a comment.

YouTube1k
YouTube
Pinterest118k
Pinterest
fb-share-icon
40
45
Follow by Email8k
RSS780