Celery Root Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1 medium celery root, peeled and cut into chunks
2. 1 tbsp grapeseed oil
3. 1/4 tsp kosher salt
4. 1/4 tsp freshly ground black pepper
5. Milk if needed
6. 150g white choc
7. 40g butter
8. 50g or 2 tbsp glucose/35g or 2 tbsp corn syrup
9. 55g cold heavy cream
10. 1 tsp kosher salt

Instructions

1. Heat oven to 325F.
2. Put celery root chunks on big sheet of aluminium foil. Add oil, salt and pepper and toss to coat celery root. Fold up foil to enclose the celery root, put the foil packet on a sheet pan and roast for 30-60 min. The celery root should be slightly caramelised and mushy-tender; if not, give additional 15-min intervals in the oven.
3. Transfer celery root to blender and puree. (Add 2 tbsp milk if blender is giving you trouble.) Pass puree through fine-mesh strainer; the texture should resemble Libby's pumpkin puree or baby food. Measure out 125g of puree. Let cool.
4. Combine with white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.