Salt-Baked Celeriac Pavé with...Salt-Baked Celeriac Pavé with Truffled Black Garlic Dashi and Crispy Sunchoke Scales

An exquisite multi-layered celebration of root vegetables featuring slow-roasted, salt-encrusted celeriac pressed into a delicate pavé, lacquered with umami-rich black garlic dashi, and garnished with crisp sunchoke scales and velvety parsnip-hazelnut emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 190°C (375°F). In a large roasting tray, create a bed of coarse sea salt mixed with thyme sprigs. Rest the whole celeriac on top, cover entirely with the remaining salt, and roast for 50 minutes until tender when pierced with a cake tester.

2. 02

   For the Dashi Glaze: Combine 500ml water, kombu, and dried shiitake in a saucepan. Bring to 80°C and steep for 25 minutes; strain. Whisk the black garlic into the warm broth, add tamari and mirin, and reduce over medium heat until thickened into a glossy, coating glaze (glace consistency).

3. 03

   For the Parsnip-Hazelnut Emulsion: Simmer diced parsnips in oat milk until completely soft. Transfer to a high-speed blender, slowly emulsify with toasted hazelnut oil and black truffle oil until ultra-smooth and satiny. Season with fine sea salt and keep warm.

4. 04

   For the Sunchoke Scales: Heat 200ml grapeseed oil to 160°C (320°F). Fry the shaved sunchoke slices in batches for 90 seconds until translucent and golden crisp. Drain on paper towels and season with sea salt immediately.

5. 05

   Crack open the salt crust, remove the celeriac, and peel away the skin. Slice into precise rectangular pavés (approx. 8x4x3 cm). Score the top crosswise in a fine diamond pattern.

6. 06

   Heat a cast-iron pan with a thin sheen of grapeseed oil over high heat. Sear the pavé portions on all sides until golden caramelized, basting continuously with the black garlic dashi reduction to form an intensely lacquered crust.

7. 07

   To plate: Swipe a bold arc of the warm parsnip-hazelnut emulsion across each preheated plate. Center the lacquered celeriac pavé, shingle the crisp sunchoke scales along the ridge, drizzle remaining dashi reduction around the plate, and finish with delicate sprigs of micro lovage.