A celebration of celeriac
It may look like an ugly, knobbly, funny-shaped vegetable, but to me, the celeriac is a thing of beauty. If you can find one that’s big enough, it’s possible to make a delicious dinner for four people from a single celeriac with this recipe. This celeriac recipe can either be a vegetarian main course or adapted for a vegan diet by using olive oil and almond milk to cook each celeriac element, and just as nice as a side dish for a carnivore.
- Time: 115 min
- Servings: 4
Source: Raymond Blanc OBE
Ingredients
- Celeriac, cut into 2mm julienne strips on a mandolin
- Olive oil, refined
- White wine vinegar
- pinches Sea salt
- pinches Black pepper, freshly ground
- Gin
- Juniper berries, crushed and finely-chopped
- leaf Bay
- Celeriac, sliced across the circumference at 4cm thickness and then cut in half
- Unsalted butter
- Garlic, crushed
- sprig Thyme
- sprig Rosemary
- Water
- Celeriac, cut into small pieces
- Whole milk
- Sea salt
- Cayenne pepper
- squeeze Lemon juice
- Celeriac, cut into 1 cm pieces, plus any trimmings from the fondant, Choucroute
- Madeira
- Water, plus the cooking liquor from the fondant
- Black truffle, sliced or grated
- Yellow chicory leaves