Since we seems to have an abnormal amount of people with cheffing expertise, I thought I would start a thread were I and others, if they exist, can post for help on what the motherfuck went wrong with what I was cooking.

So to kick it off, I start with celery root puree, which was meant to provide a nice earthy bitter compliment to a couple steaks in the same manner blue cheese might.

I skinned and diced the root. simmered it for about 15 minutes in chicken broth and garlic with some salt until it was soft then we slapped it in the processor with a little butter and heavy cream.

It smelled great, but tasted like ass. The bitterness was still overwhelming on the back end. How can this be resolved next time?