Instructions
- Prepare the celery root puree: In a medium saucepan, cover the cubed celery root with water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the celery root is very tender.
- Drain the celery root and return it to the saucepan. Add the heavy cream, cold cubed butter, and a pinch of freshly grated nutmeg. Using an immersion blender or a regular blender, blend until smooth and creamy. Season with salt and white pepper to taste. Keep warm.
- Prepare the buffalo chicken filling: In a medium bowl, gently combine the shredded chicken confit, mascarpone cheese, hot sauce, brown butter, honey, finely diced celery, and minced shallot. Season with salt and white pepper to taste. Add the lemon juice.
- Carefully stuff the piquillo peppers with the buffalo chicken filling.
- To serve: Spoon a generous amount of the celery root puree onto each plate. Arrange the stuffed piquillo peppers on top of the puree.
- Garnish with micro celery.
- Serve immediately.