Slow-Roasted Celeriac Pavé with...Slow-Roasted Celeriac Pavé with Fermented Black Garlic Jus and Hazelnut Cream

An elevated plant-forward centerpiece featuring salt-baked celeriac caramelised in thyme-infused oil, paired with a velvet hazelnut emulsion, tart pickled mustard caviar, and a deeply concentrated black garlic mushroom jus.

Ingredients

Cooking Instructions

1. 01

   Prepare the mustard caviar: Simmer mustard seeds in apple cider vinegar, maple syrup, 60ml water, and a pinch of salt for 20 minutes until seeds are plump and tender. Cool and set aside.

2. 02

   Preheat the oven to 180°C (350°F). Cut the peeled celeriac into 4 uniform rectangular blocks (pavés), approx. 3cm thick. Brush with rapeseed oil, season with sea salt, wrap tightly in parchment and aluminum foil with thyme sprigs, and bake for 40 minutes until tender to a cake tester.

3. 03

   Prepare the hazelnut cream: In a high-speed blender, blend toasted hazelnuts, warm unsweetened oat milk, and a pinch of sea salt on high until completely glossy and ultra-smooth. Pass through a fine chinois.

4. 04

   Make the black garlic jus: In a saucepan, combine vegetable stock, dried porcini mushrooms, and crushed black garlic cloves. Simmer gently and reduce by two-thirds (to approx. 150ml). Strain through a fine sieve, pressing garlic solids through, and whisk vigorously to emulsify.

5. 05

   Sear the celeriac: Heat a heavy cast-iron pan over medium-high heat with a splash of oil. Sear the baked celeriac pavés on both broad sides until deeply golden-brown and caramelised (about 2–3 minutes per side).

6. 06

   Plating: Spoon a circle of warm hazelnut cream onto each warm plate. Place a charred celeriac pavé over the cream. Spoon the glistening black garlic jus around the pavé, top with pickled mustard caviar, flaky sea salt, and fresh wood sorrel leaves.