Instructions: To make puree: Place celery root and potato in a medium saucepan; cover with cold water. Season with 1 teaspoon salt and cook until soft, about 15 to 20 minutes. Drain water; return celery root and potato to pan. Pour in cream; simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.

Remove from heat, stir in butter, and season with salt and pepper to taste.

Puree in a food mill, return to the pan and keep warm over simmering water. Use as needed.

Makes 2 1/2 cups.

To make salmon: Preheat oven to 475 degrees.

In a small saucepan, melt butter with ginger. Brush melted butter and ginger on salmon. Roll salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes. Place salmon in oven; roast until salmon is rare inside, 3 to 5 minutes.

To serve, divide puree among 6 plates and top with salmon. Season to taste with salt and pepper.

Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown. - Courtesy Wolfgang Puck, created for the 2002 Governors Ball

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.