Velvet Forest Salt-Crusted Celeriac...Velvet Forest Salt-Crusted Celeriac with Truffle-Hazelnut Soil and Blackberry Reduction

A sophisticated exploration of earth and acid, featuring slow-roasted celeriac 'steaks' set upon a savory nut crumble with a vibrant berry glaze.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Mix the kosher salt with a splash of water and half the thyme to create a damp sand consistency.

2. 02

   Pack the salt around the whole celeriac on a baking tray, ensuring it is fully encased. Roast for 75-90 minutes until a skewer inserts easily through the crust into the center.

3. 03

   Prepare the soil: In a food processor, pulse toasted hazelnuts with porcini powder, truffle oil, and a pinch of salt until it resembles coarse dark earth. Do not over-process into a paste.

4. 04

   Prepare the reduction: Simmer blackberries, balsamic vinegar, and maple syrup in a small saucepan over medium heat for 10 minutes. Crush berries with a spoon, then strain through a fine-mesh sieve. Return liquid to heat and reduce until syrupy.

5. 05

   Crack open the salt crust and remove the celeriac. Peel away the skin and slice the root into 2cm thick 'steaks'.

6. 06

   In a heavy skillet, sear the celeriac steaks in vegan butter with remaining thyme until golden brown on both sides.

7. 07

   Plating: Spoon a generous line of hazelnut 'soil' across the plate. Place the celeriac steak atop the soil. Drizzle with the blackberry reduction and garnish with micro-herbs.