Salt-Baked Celeriac 'Steak' with...Salt-Baked Celeriac 'Steak' with Black Garlic Jus and Hazelnut Gremolata

A sophisticated exploration of earth and smoke, featuring tender salt-baked celeriac, a velvet parsnip purée, and an umami-rich black garlic reduction.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Create a bed of salt in a baking dish, place the whole celeriac on top, and cover completely with the remaining salt. Bake for 75-90 minutes until a skewer inserts easily.

2. 02

   Boil parsnips in salted water until very soft. Drain and blend with oat cream and a pinch of salt until perfectly smooth. Pass through a fine-mesh chinois for a silkier texture.

3. 03

   For the jus, simmer vegetable stock with black garlic and thyme. Reduce by two-thirds. Strain out solids, return to heat, and whisk in cold vegan butter one cube at a time to emulsify.

4. 04

   Mix crushed hazelnuts, minced parsley, and lemon zest with a touch of olive oil to create the gremolata.

5. 05

   Remove celeriac from salt crust, peel away the skin, and cut into thick 3cm 'steaks'. Sear in a hot pan with a little oil until golden brown on both sides.

6. 06

   To plate, swipe a generous spoonful of parsnip purée across the dish. Place the celeriac steak in the center, drizzle with black garlic jus, and top with the hazelnut gremolata.