Salt-Crusted Celeriac with Black...Salt-Crusted Celeriac with Black Truffle Jus and Hazelnut Praline

A sophisticated exploration of earthiness, featuring slow-roasted whole celeriac carved at the table, finished with a velvet truffle reduction and savory hazelnut crunch.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 180°C (350°F). In a large bowl, combine the coarse sea salt, thyme leaves, and aquafaba, mixing until it reaches the consistency of wet sand.

2. 02

   On a lined baking sheet, create a 1cm thick base of salt. Place the whole celeriac on top and pack the remaining salt mixture around it until completely sealed.

3. 03

   Bake the celeriac for 2 hours. Once finished, let it rest in the crust for 20 minutes to carry over cook.

4. 04

   While baking, toast hazelnuts in a dry pan until golden. Add maple syrup and a pinch of salt, stirring until caramelized. Spread on parchment paper to cool, then crush into a coarse praline.

5. 05

   For the jus, bring the vegetable glace to a simmer in a small saucepan. Reduce by one-third. Whisk in the cold vegan butter cubes one by one to emulsify, then stir in the minced truffle and lemon juice. Keep warm.

6. 06

   Carefully crack the salt crust and remove the celeriac. Peel away the skin and slice into thick 3cm medallions.

7. 07

   Quickly sear the medallions in a very hot non-stick pan with a touch of oil for 1 minute per side to achieve a golden-brown finish.

8. 08

   Plate the celeriac medallions, generously nap with the truffle jus, and garnish with the hazelnut praline and micro-herbs.