Wood-Smoked Celeriac 'Scallops' with...Wood-Smoked Celeriac 'Scallops' with Truffled Parsnip Emulsion

A sophisticated plant-based masterclass featuring salt-baked celeriac medallions, velvet-smooth truffled parsnip purée, and a vibrant hazelnut-parsley gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (390°F). Create a bed of sea salt in a small roasting tin, place the whole celeriac on top, and cover with remaining salt. Bake for 60-70 minutes until tender.

2. 02

   In a small saucepan, combine parsnips and oat cream. Simmer over medium-low heat until parsnips are completely soft. Transfer to a high-speed blender, add truffle oil and a pinch of salt, and process until a silk-like emulsion forms.

3. 03

   Remove celeriac from salt crust and peel away the skin while warm. Use a 5cm (2-inch) circular pastry cutter to punch out 6 thick medallions ('scallops').

4. 04

   Using a handheld smoking gun with applewood chips, smoke the celeriac medallions under a glass dome or tightly sealed bowl for 5 minutes to infuse depth.

5. 05

   Prepare the gremolata by mixing the crushed hazelnuts, minced parsley, lemon zest, microplaned garlic, and 15ml of olive oil in a small bowl.

6. 06

   Heat the remaining olive oil in a heavy-bottomed cast iron skillet. Sear the celeriac medallions for 2-3 minutes per side until a deep golden-brown crust develops.

7. 07

   To serve, place a generous 'swipe' of the warm parsnip emulsion on each plate. Arrange three celeriac scallops on top. Garnish with the hazelnut gremolata and artful drops of balsamic glaze.