Glazed Braised Celeriac with...Glazed Braised Celeriac with Roasted Maitake Dashi and Sunchoke Mousseline

An elegant study of root vegetables featuring slow-braised, caramelized celeriac glazed in a rich roasted maitake dashi, nestled over velvety sunchoke mousseline and finished with pickled mustard caviar.

Ingredients

Cooking Instructions

1. 01

   To prepare the Maitake Dashi Glaze, gently simmer kombu and dried shiitake mushrooms in 500ml water at 80°C for 25 minutes. Strain the broth, return to heat, and reduce by half. Whisk in tamari and mirin; reserve warm.

2. 02

   For the Sunchoke Mousseline, cut peeled sunchokes into small chunks. Steam until tender, about 15 minutes. Transfer to a high-speed blender with 30g plant-based butter and cashew cream; blend until silky smooth. Season with sea salt and white pepper, pass through a fine sieve (chinois), and keep warm.

3. 03

   In a heavy copper or cast-iron skillet, heat grapeseed oil over medium-high. Sear the celeriac cylinders on both flat sides until deeply golden brown, about 3-4 minutes per side.

4. 04

   Add crushed garlic, thyme, and 30g plant-based butter to the celeriac skillet, basting continuously as the butter foams. Pour in 150ml of the reduced dashi broth, cover tightly with a cartouche (parchment lid), reduce heat to low, and braise for 25 minutes until tender throughout.

5. 05

   Uncover the skillet and increase heat to medium. Add the torn maitake mushrooms to the pan. Baste both the celeriac and mushrooms with the reducing pan juices until a glossy, lacquer-like glaze forms and coats the vegetables.

6. 06

   To plate: Place a smooth, generous swipe of the hot Sunchoke Mousseline in the center of four warmed plates. Center a glazed celeriac fondant atop the purée.

7. 07

   Arrange the pan-roasted maitake clusters around and over the celeriac. Spoon remaining glossy pan glaze over the top. Garnish with dots of pickled mustard caviar and delicate chervil leaves. Finish with a pinch of flaky Maldon sea salt.