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Recipes
celeriac recipe

A celebration of celeriac recipe

To me, the celeriac is a thing of beauty

Serves4
Preparation40 Mins
Cooking Time75 Mins

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.

Ingredients Required

For the Celeriac Choucroute: (approx. 50g per portion)

200g
Celeriac, cut into 2mm julienne strips on a mandolin
30ml
Olive oil, refined
80ml
White wine vinegar
2 pinches
Sea salt
2 pinches
Black pepper, freshly ground
30ml
Gin
4
Juniper berries, crushed and finely-chopped
1 leaf
Bay

Garnish: (optional)

20g
Black truffle, sliced or grated
12
Yellow chicory leaves

For the Celeriac fondant:

400g
Celeriac, sliced across the circumference at 4cm thickness and then cut in half so you have a semi-circle shape.
50g
Unsalted butter
1 clove
Garlic, crushed
1 sprig
Thyme
1 sprig
Rosemary
50ml
Water

For the Celeriac puree: (approx. 40g per portion)

200g
Celeriac, cut into small pieces
10g
Unsalted butter
100ml
Whole milk
1 pinch
Sea salt
1 pinch
Cayenne pepper
1 squeeze
Lemon juice

For the Celeriac Jus: (approx. 25ml per person)

200g
Celeriac, cut into 1 cm pieces, plus any trimmings from the fondant, Choucroute or purée
80g
Unsalted butter
1 clove
Garlic, crushed
1 sprig
Thyme
1 leaf
Bay
1 sprig
Rosemary
20ml
White wine vinegar
30ml
Madeira
200ml
Water, plus the cooking liquor from the fondant

Cooking Method

Voila!

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