Capon roulade with celery root purée

To prepare the capon roulade with celery root purée, first make the brown sauce, you can follow our recipe. Then take a capon, deboned at the butcher shop. Singe any feathers with a torch then wash it under water and pat it dry 1. Separate the thighs from the breast 2, then debone these as well by removing the central bone and flatten them 3.

Separate the skin from the breast 4 and cut the breast in half 5. Chop rosemary, thyme, and sage 6.

Place the deboned thigh on a cutting board and season it with some of the aromatic mixture 7, salt 8, and pepper. Place the breast on top 9 and add more mixture, salt, and pepper.

At this point, roll it up 10. Do the same for the other thigh 11. Then wrap them in parchment paper 12.

Tie them with string, as if they were a roast 13, and place them in a baking dish 14. Place a baking dish with some water on the lower rack of the oven to create a steam effect, preheat the oven to 356°F, and place the capon dish on the upper rack. Cook for 30 minutes. Meanwhile, prepare the celery root purée. Put a pot full of water on the heat, salt it, and bring to a boil. Then peel the celery root 15.

Cut it into cubes 16 and gather it in a bowl as you go 17. When the water starts boiling, immerse the celery root and cook for 10 minutes 18.

Drain the celery root and transfer it to a tall, narrow container 19. Add a ladle of cooking water and some oil 21.

Season with salt, pepper and blend everything with an immersion blender 22 until you get a smooth cream 23. Then transfer the purée to a saucepan 24 and keep it warm.

After 30 minutes, remove the capon from the oven and discard the string and parchment paper 25. Place it in a hot pan with a drizzle of oil and sear it well. Then add rosemary and garlic 26 and butter 27.

As the butter melts, use it to baste and flavor the capon 28. When it's well seared, turn off the heat and plate. Place the celery root purée at the bottom, then the sliced capon 29 and finally add the hot brown sauce 30.