Celery Root Puree Refinement

T h is is before and after of our celery root puree on the board for our pork dish, Ants on a "log". Same celery root. Just different methods of preparation. One of them boiled in water with lemon, the other done in half milk half cream. Both pureed through vita prep only the more refined one has oil and butter emulsified in to give it the paint like image. Neither went through a chinoise but could have. For the celery root puree: 2-3 celery root, peeled and cut into 2 inch squares. Working Quickly place in a heavy bottomed pot and cover with half milk half cream. Pinch of salt and place a parchment paper lid on top. Simmer until very soft but not to long or the color will begin to turn. Also if cooked to much it will break down so much that it will begin to stick and burn. Once tender strain and save the liquid. Place celery root in vita mix and using reserved liquid to make correct consistency. Season, add butter for flavor and finally 5-6TB canola oil to bring the puree together and make less grainy. Here's what happens when you don't use oil and butter to finish.