Salt-Crusted Celeriac 'Scallops' with...Salt-Crusted Celeriac 'Scallops' with Smoked Parsnip Silk and Truffled Hazelnut Jus

A masterclass in root vegetable transformation, featuring salt-baked celeriac with a scallop-like texture, served over a velvet parsnip purée and finished with a rich, truffle-infused hazelnut vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Create the salt crust: Mix coarse salt, flour, aquafaba, and enough water (approx 150ml) to form a clay-like dough. Encapsulate the whole celeriac in this dough, ensuring no gaps.

2. 02

   Bake the celeriac at 200°C (400°F) for 90 minutes. Let it rest for 20 minutes before cracking the crust open.

3. 03

   While baking, boil parsnips in salted water until very tender. Drain and blend with oat cream, liquid smoke, and a pinch of salt until silk-smooth. Pass through a fine-mesh chinois.

4. 04

   Prepare the jus: In a small saucepan, sweat the shallots in a touch of oil. Add the vegetable demi-glace and reduce by half. Stir in the sherry vinegar, truffle oil, and crushed hazelnuts. Keep warm.

5. 05

   Crack the celeriac crust. Remove the skin and use a 2-inch circular ring mold to punch out 'scallops'. Pan-sear these cylinders in a hot pan with a little oil until golden brown on both sides.

6. 06

   To plate: Swipe a generous spoonful of parsnip silk across the plate. Place three celeriac 'scallops' on top. Spoon the hazelnut-truffle jus over the vegetables and garnish with micro-herbs.