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We were celebrating our wedding anniversary at the 5 Elements restaurant in Rostock. The appetizer served was celery root puree with tart apples decorated with edible weeds. It was delicious. I decided to try and see if I could reproduce it. It turned out different, but *very* good.
You need about 500 g of celery root for 4 persons. Peel off a thin slice all around the root and discard. Dice the root into little cubes about 1 cm a side. I used a big, sharp knife to divide the root in four pieces, then sliced the pieces, then made strips, and finally cubes. Put in boiling water that is well salted and has half a lemon squozen into it for about 15 minutes. Drain, preserving some of the liquid.
I put half of the cubes in the jar for my little puree stick with two tablespoons of salted butter, more salt and pepper, and whizzed it until it was pureed. I transfered that to a bowl and whizzed the rest. You can whizz in some of the cooking water if you want it thinner.
I put three tablespoons of the mash on appetizer plates and stuck a thin sliver of a green, tart apple into each tablespoon. The top was then sprinkled with chives and the plate decorated with celery leaves and oregano flowers, and something I thought looked like wild carrot weed (and told everyone not to eat it). I don't know my way around weeds, although there are plenty in the garden... I served some thin crisp bread with poppy seeds on the side and Swedish salted butter. It was yummy good!