Classic French

A celebration of celeriac

Name: A celebration of celeriac
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 4
Cuisine: French
Ingredients: 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; 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; 200g Celeriac, cut into small pieces; 10g Unsalted butter; 100ml Whole milk; 1 pinch Sea salt; 1 pinch Cayenne pepper; 1 squeeze Lemon juice; 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; 20g Black truffle, sliced or grated

To me, the celeriac is a thing of beauty

Prep 40 minsCook 75 minsServes 4

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

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

200gCeleriac, cut into 2mm julienne strips on a mandolin
30mlOlive oil, refined
80mlWhite wine vinegar
2 pinchesSea salt
2 pinchesBlack pepper, freshly ground
30mlGin
4Juniper berries, crushed and finely-chopped
1 leafBay

For the Celeriac fondant:

400gCeleriac, sliced across the circumference at 4cm thickness and then cut in half so you have a semi-circle shape.
50gUnsalted butter
1 cloveGarlic, crushed
1 sprigThyme
1 sprigRosemary
50mlWater

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

200gCeleriac, cut into small pieces
10gUnsalted butter
100mlWhole milk
1 pinchSea salt
1 pinchCayenne pepper
1 squeezeLemon juice

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

200gCeleriac, cut into 1 cm pieces, plus any trimmings from the fondant, Choucroute or purée
80gUnsalted butter
1 cloveGarlic, crushed
1 sprigThyme
1 leafBay
1 sprigRosemary
20mlWhite wine vinegar
30mlMadeira
200mlWater, plus the cooking liquor from the fondant

Garnish: (optional)

20gBlack truffle, sliced or grated
12Yellow chicory leaves

Method

1
For the Celeriac Choucroute: In a large saucepan on a high heat, sauté the strips of celeriac in the olive oil for 30 seconds, stirring all the time.
Add the vinegar and reduce until you have about a tablespoon left.
Reduce the heat to low, add the salt, pepper, gin, juniper and bay and cook for a further 5 minutes, stirring from time to time.
When the Choucroute is soft but still has a bit of a crunch left, turn it out onto a clean tray and cool as quickly as possible.
Reheat quickly in a saucepan when required or reserve in the fridge.
2
For the Celeriac fondant: Preheat the oven to 180°C. In a large frying pan on a high heat, melt the butter until it begins to foam.
Place the semi-circle of celeriac in the pan and leave to caramelise for 5 minutes. Carefully turn it over, add the garlic, herbs, water and, loosely cover with a piece of tin foil and cook in the oven for 20-30 minutes until it is cooked in the centre.
To check this, insert a small knife to check there is no resistance, and it feels soft inside. Strain off the cooking liquor and save this for when you’re making the jus and leave the celeriac fondant to cool slightly before you cut it into 4 equal pieces.
3
For the Celeriac purée: In a large saucepan on a medium heat, soften the celeriac pieces in the butter for 5 minutes covered with a lid.
Add the milk, salt and pepper and cook on a low heat for 10 minutes until the celeriac is completely soft.
Remove from the heat, and with a slotted spoon, place all the celeriac in a food blender with a little of the hot milk and blend to a smooth puree.
Make sure you do this on a gradual speed and build up to full power to prevent the purée from being thrown up the side of the blender, and never fill your blender over halfway with hot liquid.
Once the purée is smooth, add a little squeeze of lemon juice and put to one side until required or store in a sealed container in the fridge.
4
For the celeriac jus: In a large sauté pan on a high heat, bring the butter to a foaming stage and caramelise the celeriac pieces for 10 minutes until quite dark but not burnt. Carefully strain off the hot butter and place back on the heat.
Add the garlic, herbs and white wine vinegar and reduce to a sticky glaze. Add the Madeira and bring back to the boil before you add the water and simmer for 10 minutes.
Strain through a fine sieve, taste and adjust the seasoning if necessary. If you feel it needs to be slightly thicker, you could always dilute a teaspoon of arrowroot with cold water and stir this in as you bring the jus to the boil to thicken.
5
To serve: When all the garnishes are hot, and you are ready to plate, divide each of the elements evenly between 4 plates and serve as it is or, if you’re feeling generous, you could use a little black truffle and chicory leaves, or a fricassée of wild mushrooms would also be delicious.
But I think it looks stunning as it is and your guests will love it.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!