Koji-Glazed Celeriac with Truffled...Koji-Glazed Celeriac with Truffled Sunchoke Emulsion and Smoked Pine Jus

An evocative fine-dining exploration of root vegetables: salt-roasted celeriac lacquered in sweet shio koji, paired with a velvety truffled sunchoke emulsion, pickled beech mushrooms, and an aromatic pine-infused vegetable demi-glace.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 190°C (375°F). Prick the scrubbed celeriac all over with a fork, rub with 15 ml of rapeseed oil and flaky salt, wrap tightly in parchment and aluminum foil, and roast for 60 minutes until tender to the core.

2. 02

   Meanwhile, combine sliced sunchokes with a splash of water and a pinch of salt in a lidded pan over medium-low heat. Sweat until completely soft (about 20 minutes), transfer to a high-speed blender with cashew cream, and blend on high until hyper-smooth. Season with truffle oil or fold in finely minced truffle. Keep warm.

3. 03

   In a small saucepan, bring white balsamic vinegar, 30 ml water, and a pinch of salt to a boil. Pour hot pickling liquid over trimmed shimeji mushrooms and set aside to pickle for at least 20 minutes.

4. 04

   Simmer the roasted vegetable stock in a small saucepan until reduced by two-thirds into a syrupy demi-glace. Add the pine needle sprig, remove from heat, cover, and steep for 6 minutes. Strain and finish with a cold drizzle of rapeseed oil to split the jus subtly.

5. 05

   Unwrap the roasted celeriac, peel away outer skin, and portion into four uniform 2-inch thick discs. Heat a cast-iron skillet over medium-high heat with remaining rapeseed oil. Sear discs until golden brown on both sides, basting continuously with shio koji until caramelized and deeply glazed.

6. 06

   To plate: swipe a generous spoonful of warm truffled sunchoke purée across each warm dish. Place a koji-glazed celeriac medallion in the center. Garnish top with pickled shimeji mushrooms, fresh shaved black truffle, and wood sorrel. Tableside, pour the aromatic smoked pine jus around the medallion.